Double Dark Chocolate Granita Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated April 15, 2020
Photograph: Yvonne Ruperti

No ice cream maker? No problem! This frozen chocolate granita is the perfect dessert to cool you down and settle that chocolate fix.

Note: Chilling the serving dishes helps the granita from melting upon serving.

Recipe Details

Double Dark Chocolate Granita Recipe

Active 30 mins
Total 8 hrs
Makes 1 1/2 quarts

Ingredients

  • 2 cups brewed coffee
  • 2/3 cup (about 4 2/3 ounces) granulated sugar
  • 2/3 cup (2 ounces) cocoa powder
  • 1 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate, finely chopped

Directions

  1. In medium saucepan over medium heat, whisk coffee, sugar, and cocoa until melted and smooth. Whisk in vanilla and chocolate until smooth. Transfer to bowl and chill until cold, about 2 hours.

  2. Transfer mixture to plastic container and freeze, briefly stirring with fork once every hour, for about 5 hours. Continue to freeze until completely frozen, about 3 more hours.

  3. Break up granita with fork before serving.

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