This recipe for chocolate granita has only four ingredients and is easy to mix and freeze. No ice cream maker is needed.
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What is Granita
Grattachecca is a cold dessert originated from Sicily, Italy. It is a treat where flavored syrups, such as fruit, coffee, or pistachio, are frozen and then crushed before eating. Unlike sorbet, it doesn't incorporate air using an ice cream machine. Therefore, it is an ice cream where you can feel the texture of the ice crystals on your tongue.
This time, I have prepared granita with a bitter chocolate flavor to give it an elegant touch.
Ingredients
- Granulated sugar - can be substituted with brown sugar or other alternatives. Feel free to use your preferred type of sugar!
- Cocoa powder - I used Van Houten Cocoa Powder.
- Water
- Milk - You can omit milk and use water instead if you prefer.
Instructions
Combine all ingredients in a saucepan and heat, stirring constantly.
Once everything has melted, strain the chocolate mixture. If it feels hot to the touch, let it cool in the refrigerator for a while.
Pour the chocolate mixture into a container that is suitable for freezing, and place it in the freezer.
When it starts to harden, take it out of the freezer and stir it with a fork to scrape it off. Put it back in the freezer again, and when it hardens again, stir it with a fork and repeat several times. The more times you repeat the process, the finer the granita will be.
Pour the granita into a glass and optionally add whipped cream on top. Enjoy!
Other Methods
If repeatedly mixing with a fork feels tedious, an alternative method is to let it fully solidify first and then scrape it with a fork. However, I found that using this method initially resulted in a very hard block, making it quite difficult to scrape with a fork. Therefore, I recommend the approach of gradually mixing it while it's solidifying. This way, the process is ultimately easier.
If you have a blender, you can let the chocolate mixture solidify in a container and then remove it from the container to blend it. Blend it until it reaches a liquid consistency similar to a frappuccino. Once blended, freeze it again, and it will turn into granita.
Storage
Transfer the granita into a freezer-safe container and press a cut piece of parchment paper or oven sheet on the surface to ensure a tight seal. Store it in the freezer and aim to consume it within approximately two weeks.
When frozen, the chocolate granita will become quite solid. Before serving, allow it to soften for about 10 minutes in the refrigerator. If necessary, lightly break it apart with a fork before enjoying.
Equipment
Please use a deep freezer-safe container, such as stainless steel.
If you need to remove it after solidifying, use a soft and easy-to-release container, such as a silicone mold, especially when using a blender.
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Homemade Chocolate Granita
- Total Time: 2 hours 15 minutes
- Yield: 2 servings 1x
Description
This recipe for chocolate granita has only four ingredients and is easy to mix and freeze. No ice cream maker is needed.
Ingredients
- 60 g granulated sugar
- 35g (6 tablespoons) Cocoa powder
- 125ml Water
- 125ml milk
Instructions
- Combine all ingredients in a saucepan and heat, stirring constantly.
- Once everything has melted, strain the chocolate mixture. If it feels hot to the touch, let it cool in the refrigerator for a while.
- Pour the chocolate mixture into a container that is suitable for freezing, and place it in the freezer.
- When it starts to harden, take it out of the freezer and stir it with a fork to scrape it off. Put it back in the freezer again, and when it hardens again, stir it with a fork and repeat several times. The more times you repeat the process, the finer the granita will be.
- Pour the granita into a glass and optionally add whipped cream on top. Enjoy!
Notes
Other Methods
- If repeatedly mixing with a fork feels tedious, an alternative method is to let it fully solidify first and then scrape it with a fork. However, I found that using this method initially resulted in a very hard block, making it quite difficult to scrape with a fork. Therefore, I recommend the approach of gradually mixing it while it's solidifying. This way, the process is ultimately easier.
- If you have a blender, you can let the chocolate mixture solidify in a container and then remove it from the container to blend it. Blend it until it reaches a liquid consistency similar to a frappuccino. Once blended, freeze it again, and it will turn into granita.
- Prep Time: 10 minutes
- Freeze time: 2 hours
- Cook Time: 5 minutes
- Category: Ice Cream
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 148
- Sugar: 33
- Sodium: 33
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 0
- Protein: 2
- Cholesterol: 5
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