semi-sweet chocolate, granita, vanilla- anti-cancer recipes- cook for your life

Chocolate Granita

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

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...


Ingredients


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

Nutrition Facts

Calories

235 cals

Fat

8 g

Saturated Fat

5 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

3 g

Carbohydrates

47 g

Sugar

37 g

Fiber

7 g

Protein

4 g

Sodium

11 mg

Directions

  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.

Chef Tips

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.’

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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