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Ingredients
- 2 Measuring cups of Fresh-Brewed Espresso (Substitute reg. coffee or decaf if preferred)
- 2 Tbsp. Sugar
- 1/2-3/4 cup Heavy Cream whipped to soft peaks with a little vanilla or cinnamon and 1/2 Tbsp sugar ( you may have some left over but this will give you plenty to work with)
- Good dense dark chocolate – grated or shaved
Details
Adapted from lindasitaliantable.com
Preparation
Step 1
Prepare your coffee or espresso for enough to fill 2 measuring cups full.
While still piping hot, add the sugar, stir, and dissolve completely. Let it completely cool.
When cool, pour into a pan and place in the freezer. When it starts to freeze, take a fork and scrape it, mix it to make crystals. Initially it will be wet as the crystals form.
Keep doing this every few minutes – repeat this step until you have a container of frozen ice crystals or slush which appears dry. It will set up fairly quickly. This slush is the Granita! See how it sets up in stages:
(If you want to make it a day ahead, you can use the above method. The Granita will harden - so just leave it out for about 5 minutes and loosen again with a fork. An alternative is to freeze the espresso or coffee in an ice cube tray. Just before you want to use it, pop the cubes of coffee into a food processor and pulse til you have slush or Granita. I personally prefer the scraping method as I feel like I have more control over the process.)
The frozen coffee crystals seem almost dry when ready to use.
You are now ready to create!
Begin by adding some Granita to your glass.
Then add some of the whipped cream.
Sprinkle on some of the dark chocolate.
Follow that with another layer of Granita.
Then one last dollop of the whipped cream, and top the whole thing off with some of the dark chocolate. DONE!
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