CHOCOLATE NATILLAS WITH COFFEE-BEAN GRANITA
Provided by Douglas Rodriguez
Categories Milk/Cream Chocolate Egg Dessert Vegetarian Kid-Friendly Vanilla Summer Chill Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 8
Steps:
- Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
- Pour 3 cups whole milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in medium bowl to blend. Sift cornstarch over; whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard boils, thickens, and is smooth, about 4 minutes. Discard vanilla bean. Whisk in sweetened condensed milk and vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among 8 goblets or dessert glasses (allow about 1/2 cup chocolate pudding for each glass). Cover puddings and refrigerate overnight.
- Top each serving with scoop of granita and serve.
AUTHENTIC SICILIAN GRANITA AL LIMONE
Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 10
Number Of Ingredients 5
Steps:
- Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
- Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
- Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
- Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
- Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g
CHEF JOHN'S CHOCOLATE GRANOLA
Don't be deceived by its indulgent, chocolaty flavor--this granola contains less sugar than most. Introducing cocoa into the mix not only makes it delicious, but it also makes it better for you! Possibly... The point is this really tastes great, with a pronounced chocolate flavor, and would make a wonderful treat for chocolate lovers and hippies alike.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h10m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
- Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.4 g, Fat 5.5 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 105.8 mg, Sugar 8.8 g
CHOCOLATE GRANITA
Steps:
- In a large saucepan, whisk together the water, sugar, salt, and cocoa powder. Bring to a full boil and continue to boil, stirring occasionally, for 15 seconds. Remove from the heat and add the chocolate. Stir the mixture until the chocolate is completely melted, then add the vanilla. Freeze according to the instructions for freezing granita on page 145.
- Perfect Pairings
- Spoon crystals of Chocolate Granita over White Chocolate Ice Cream (page 33) or in contrast to a dish of Tangerine Sorbet (page 119).
MILK CHOCOLATE GRANITA
A different twist on the chocolate granita, this one uses milk, giving it a bit of an ice-cream-like taste. Sixty grams of sugar gives a nice dark chocolate flavor, if you're looking for more of a true "milk chocolate," you may want to add a bit more. Adapted from the "Ask Mario" site, where it was the topping of a much more complicated dessert. I've added volume equivalents to the weight measures so you can make this without a scale.
Provided by Kitty Z
Categories Frozen Desserts
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, mix water and milk.
- Place over low heat, then add sugar to dissolve.
- When sugar is dissolved, add chocolate and cocoa.
- Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).
- Allow to cool slightly (at least until it is no longer steaming).
- Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
- Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).
- Keep frozen until ready to serve. If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
- QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Nutrition Facts : Calories 129.1, Fat 10.7, SaturatedFat 6.6, Cholesterol 1.4, Sodium 42.1, Carbohydrate 11.1, Fiber 4.3, Sugar 3.8, Protein 5.5
DOUBLE CHOCOLATE GRANITA
This granita is flavored with both cocoa powder and semisweet chocolate, complemented with cinnamon and nutmeg. It's guaranteed to satisfy your sweet tooth! This comes from a recipe posted in several places around the Web. Cooking time is freezing time.
Provided by Kitty Z
Categories Frozen Desserts
Time 4h
Yield 8 half-cup servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, dissolve sugar in water and vanilla. Bring to a boil, let boil one minute, then remove from heat.
- Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted.
- Pour into a 9" x 9" baking pan.
- Cover loosely and freeze for two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
- Repeat every 30 to 40 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).
- Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
- QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Nutrition Facts : Calories 115.2, Fat 4.1, SaturatedFat 2.5, Sodium 4.1, Carbohydrate 22.4, Fiber 2.1, Sugar 18.9, Protein 1.4
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