Chocolate Espresso Granita with Lightly Whipped Cream
Rich and chocolatey with a hint of coffee flavor, this chocolate granita recipe is full in flavor and ultra satisfying on a warm day when you want a cold treat.
Equipment
Ingredients
- 2 cups water
- 3/4 cup cocoa powder
- 2/3 cup sugar
- 2 teaspoons instant espresso or coffee powder
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
- 1-2 tablespoons powdered sugar
Instructions
- Bring the water to a low simmer on the stovetop.
- Add the cocoa, sugar, espresso, and salt.
- Stir until sugar is dissolved.
- Pour the mixture into a square or round cake pan. Let cool to room temperature.
- Freeze for about an hour. Remove, and run a fork through the mixture. Put back in the freezer. After about 30 minutes, repeat. Repeat this step 2-3 more times until mixture is frozen.
- Before serving, put the cream in a bowl with the powdered sugar (use more or less depending on personal preference). Whisk until lightly thickened and almost stiff.
- Drizzle the cream over the chocolate granita before serving.
Notes
Storing leftovers: Stored in the freezer, should be good for up to a week.
Sourcing: I used this cocoa and a packet of Starbucks Via instant coffee
Pairs well with: Gluten-Free Chocolate Dipped Shortbread Cookies, Gluten-Free Dark Chocolate Blondies
Nutrition
Calories: 179kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 27mgSodium: 111mgPotassium: 179mgFiber: 4gSugar: 22gVitamin A: 292IUVitamin C: 1mgCalcium: 29mgIron: 2mg
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