Double Chocolate Granita
Yield
8 servingsPrep
30 minCook
?Ready
30 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | pinch |
nutmeg
|
*
|
| 2 | ounces |
semi-sweet chocolate
semisweet, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 59 | ml |
cocoa powder
|
|
| 1 | pinch |
nutmeg
|
*
|
| 57.8 | ml/g |
semi-sweet chocolate
semisweet, null, null |
|
Directions
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 9 x 9 x 2 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.
