Double Chocolate Granita Recipe - Cooking Index
Double Chocolate Granita Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Flour |
| 1/2 teaspoon | 2.5ml | Extract - vanilla |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 teaspoon | 1.3ml | Cinnamon - ground |
| 1/4 cup | 27g / 1oz | Cocoa powder |
| 1 | Nutmeg | |
| 2 oz | 56g | Chocolate - semisweet |
Stir together water and sugar in medium-size saucepan to dissolve sugar. Bring to boiling over high heat; boil 1 minute without stirring. Remove from heat.
Chop semi-sweet chocolate. Stir chocolate, cocoa powder, vanilla, cinnamon, and nutmeg into sugar mixture until well mixed and chocolate has melted.
Pour into 9x9x2-inch square pan. Cover loosely with plastic wrap and place in freezer. As sides freeze pull mixture in toward middle with spoon and return to freezer.
To serve, scrape out with ice cream scoop. If frozen solid, let soften in refrigerator for 15 minutes.
This is one of my family's favorite recipes. It is low-fat and healthy, but it tastes so good that none of them suspect it.
Source:
La Cuisine Cooking School
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