Chocolate granita recipe

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Chocolate granita is a lighter alternative to ice cream that still taste luxurious.

Chocolate granita
  • healthy
  • healthy
Serves10
Preparation Time15 mins
Cooking Time5 mins (optional): plus freezing
Total Time20 mins
Nutrition Per PortionRDA
Calories100 Kcal5%
Fat5 g7%
Saturated Fat3 g15%
Carbohydrates12 g5%

Chocolate granita is a lighter alternative to ice cream (opens in new tab) that still taste luxurious. This Sicilian dessert is typically made from sugar, water, and various flavourings – lemon, orange and coffee (opens in new tab) are popular choices. We’ve made our chocolate granita using cocoa powder and vanilla, then served with some fresh blueberries and a dash of cream. If you want to make this dessert suitable for vegans (opens in new tab), simply omit the cream or use a vegan alternative. This chocolate granita is both refreshing and rich and is perfect served at the end of a meal with a hot espresso. It’s a simple but delicious choice for dinner parties (opens in new tab), a bit like a grown up version of an ice lolly. The flavours will transport you to sunny Italian shores!

Ingredients

  • 100g caster sugar
  • 40g cocoa powder
  • 1tsp vanilla extract
  • 150g punnet of blueberries
  • 200ml single cream, optional

WEIGHT CONVERTER

grams
to
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Method

  1. Heat 300ml water with the sugar and cocoa in a pan, mix until the sugar has dissolved, remove from the heat and add 300ml of cold water and the vanilla extract. Pour the liquid into a loaf tin, leaving a couple of centimetres clear at the top, put in the freezer. After 2 hours remove the tin from the freezer and use a fork to distress, cover with clingfilm and place back into the freezer.
  2. Remove the granita from the freezer 20 mins prior to serving. Once again use a fork to aggravate the mixture and create lots of crystallised icy shards. Serve scoops of the granite into coupes and top with the blueberries and a drizzle of cream, if you like.
Top Tip for making Chocolate granita

If you have an ice cream machine you could make this into a smooth sorbet.

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.