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Chocolate Granita

Time 20 minutes
Yields Serves 4 to 6
Chocolate Granita
(Los Angeles Times)
1

Heat the sugar, water and vanilla bean in a saucepan over medium heat, stirring occasionally to dissolve the sugar. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes.

2

Remove the saucepan from the heat and whisk in the chocolate and cocoa, stirring until the chocolate is completely melted. Remove the vanilla bean. Pour the mixture into a shallow baking dish and freeze until solid, several hours or overnight.

3

Whip the cream or creme fraiche to soft peaks. Spoon or scoop the granita into dessert or parfait glasses and top with whipped cream or creme fraiche.

This is a creamy granita.

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