Milk Chocolate Granita

1. 1

   In a medium saucepan, mix water and milk.

2. 2

   Place over low heat, then add sugar to dissolve.

3. 3

   When sugar is dissolved, add chocolate and cocoa.

4. 4

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

5. 5

   Allow to cool slightly (at least until it is no longer steaming).

6. 6

   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.

7. 7

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

8. 8

   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.

9. 9

   QUICK GRANITA 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.