Double chocolate granita

 

     We've combined cocoa powder with semisweet chocolate in this coarse-grained ice. For a mocha ice, substitute expresso powder for the cocoa powder.

Makes 4 cups (8 servings)

• 3 cups water
• ¾ cup sugar
• ¼ cup unsweetened cocoa powder
• 2 squares (1 ounce each) semisweet chocolate, chopped
• ½ teaspoon vanilla
• ¼ teaspoon ground cinnamon
• Pinch grated nutmeg

1. Stir together water and sugar in medium-size saucepan to dissolve sugar.
2. Bring to boiling over high heat ; boil 1 minute without stirring.
3. Remove from heat ; stir in cocoa powder, semisweet chocolate, vanilla, cinnamon and nutmeg until well combined and chocolate has melted.
4. Pour into 9 x 9 x 2-inch-square metal pan ; cover loosely with plastic wrap and place in freezer.
5. As sides freeze, pull mixture in toward middle with spoon and return to freezer.

When the granita is frozen, scoop out the large, icy crystals and serve.

BON APPÉTIT