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Bittersweet Chocolate Granita

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“I've been looking for chocolate granita recipes; this is one I found on It's not too rich, as the flavor is pretty much all from your cocoa powder (so it'd be worthwhile to use a good brand here). But it is very simple to put together. It's also not very sweet, so feel free to add more sugar if you prefer. Cooking time is freezing time.”
3hrs 45mins

Ingredients Nutrition

  • 4 cups water
  • 23 cup sugar
  • 1 cup unsweetened cocoa
  • 4 -8 sprigs of fresh mint (optional)
  • whipped cream (optional)


  1. Combine water, sugar, and cocoa in a medium saucepan.
  2. Cook on medium-low heat, until just starting to bubble at the edges. Whisk for 1 minute, still over medium-low, until slightly thickened.
  3. Allow mixture to cool.
  4. Pour into a baking dish or other wide, shallow container (the shallower the granita mix is in the dish, the faster it will freeze).
  5. Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, breaking up any large pieces and mixing towards the center of the dish.
  6. Repeat every 20-30 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).
  7. Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
  8. Top with whipped cream and a spring of mint, if desired.
  9. QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.

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