Bittersweet Chocolate Granita

1. 1

   Combine water, sugar, and cocoa in a medium saucepan.

2. 2

   Cook on medium-low heat, until just starting to bubble at the edges.

3. 3

   Whisk for 1 minute, still over medium-low, until slightly thickened.

4. 4

   Allow mixture to cool.

5. 5

   Pour into a baking dish or other wide, shallow container (the shallower the granita mix is in the dish, the faster it will freeze).

6. 6

   Cover and freeze for one to two hours, until it is frozen at the edges.

7. 7

   Scrape the ice with a fork, breaking up any large pieces and mixing towards the center of the dish.

8. 8

   Repeat every 20-30 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).

9. 9

   Keep frozen until ready to serve.

10. 10

    Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.

11. 11

    Top with whipped cream and a spring of mint, if desired.

12. 12

    QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.

* Per serving · 4 servings · Values may vary.

No additional tips available.