semi-sweet chocolate, granita, vanilla- anti-cancer recipes- cook for your life
Chocolate Granita
Servings: 4
Prep time: 15

For something that looks so simple and unassuming, this Chocolate Granita has to be one of the most decadent ices I have ever eaten! Imagine for a moment your favorite 70% + dark chocolate transformed into a frosty yet somehow creamy ice, and you will begin to get an inkling of how a delicious a treat this is. It banishes all miseries. You have to try it.


  1. In a medium saucepan combine the water, sugar and cocoa powder. Whisk until smooth. Heat over medium-low heat. Once simmering, whisk in the vanilla extract and chocolate. Whisk until the chocolate has melted and is smooth. Taste for sweetness.
  2. Transfer to a 9 x 9 x 2-inch glass baking pan. Leave to cool to room temperature then put in the freezer. After about 45 minutes, with a fork, scrape to form a flaky texture. Continue to scrape the surface every 30 minutes until fluffy and snow-like. Serve immediately or keep in an airtight container in the freezer, scraping every so often to keep a light texture.


  • 2 cups water
  • ½ cup sugar, or to taste
  • ⅔ cup 100% cocoa powder (unsweetened)
  • 1 teaspoon vanilla extract
  • 3 ounces semi-sweet chocolate

Nutritional Information


235 cals


8 g

Saturated Fat

5 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

3 g


47 g


37 g


7 g


4 g


11 mg

*per serving

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Ann's Tips and Tricks

For a perfect taste sensation, make sure you buy the best cocoa and chocolate. For bittersweet baking chocolate it’s either Valrhona or Callebaut. For cocoa powder, use any brand that’s ‘Dutch processed’. It’s the most ‘chocolatey.’




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