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Pdfsugar 100g
cocoa powder 50g
dark chocolate 100g, broken into pieces
water 225ml
vanilla extract 1 capful
espresso coffee 150ml
salt small pinch
whipping cream 300ml
Heat a saucepan filled with 225ml water, the sugar and a pinch of salt over a high heat. As soon as the sugar dissolves, add the cocoa and whisk in. Continue to whisk while it simmers for 1 minute, then move the pan from the heat and stir in the chocolate until it melts. Next, add vanilla extract and coffee and pour into a shallow container to cool – mine measures 25cm by 25cm.
Set aside for 30 minutes, after which it will be cool enough to put into the freezer. Leave it there for 90 minutes; by then it will have frozen a little on the top and around the edges. Break up the frozen parts with a table fork and stir them in. Repeat this forking every 30 minutes for the next 2 hours to achieve a smooth frozen consistency scattered with ice crystals.
When it’s time to serve, whisk the cream to firm peaks. Serve the granita in water glasses, topped with 2 heaped tbsp of whipped cream each.
If left to go solid, remove from the freezer a few minutes ahead and mash with a fork again before serving, or very quickly pulse in a food processor.