Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.
Ingredients
Makes 6 servings
Step 1
Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9 x 9 x 2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD:Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
Step 2
Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
Leave a Review
Reviews (2)
Back to TopMade this for dessert today. Everyone really liked it! It was the perfect dessert for a hot day and would be great as a palate cleanser between courses too.
temimab
NJ
7/3/2011
我最喜欢夏天!光,刷新ing, super easy to make & relatively healthy (for dessert!). Not to mention SO pretty! I added finely chopped dark chocolate & served it in a margarita glass with whipped cream, a sprig of mint & shaved chocolate, and it was BEAUTIFUL! I made it half-caff with strong coffee, and it was great. The measurements don't need to be very specific-- an easy & forgiving recipe!
CKernaghan
San Francisco
6/22/2011
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