Milk Chocolate Granita Recipes

MOCHA GRANITA

Steps:

• Stir the coffee, milk, sugar and chocolate until well combined. Pour the mixture into a 8-by-8-by-2-inch glass baking dish. Freeze the granita until firm, stirring every 45 minutes, about 4 hours. Cover the baking dish and keep frozen. Before serving, scrape the surface of the granita with a fork until crystals form. Using an ice cream scoop, scoop out the granita and serve.
• Cook's Note: This granita can be prepared 3 days ahead.

MILK CHOCOLATE GRANITA

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.

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).