Coffee Granita with Chocolate Sauce

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Granita is an Italian ice that is so simple to make and so delicious you will be amazed. It takes just a couple of hours in a home freezer. Buy the best-quality coffee you can find and brew it strong. The splendid chocolate sauce adds a sophisticated touch; then we further gild the lily with fresh raspberries and whipped cream.
This dessert is light, rich, and refreshing all at the same time. Don’t hesitate to vary- the fruit at different times of the year—try fresh mandarins in winter, for example. The leftover chocolate sauce will keep, covered, in the refrigerator fora couple of weeks. (A lovely dessert later in the week would be chocolate sauce over good-quality coffee ice cream with ripe banana slices.) The granita is best served the day it is made.

Ingredients

	¾	cup granulated sugar
	4	cups strong brewed coffee, cooled
	1	cup (½ pint) heavy (whipping) cream, well chilled
	1	Tbsp. granulated sugar
	½	tsp. pure vanilla extract
	1	cup (½ pint) fresh raspberries or other seasonal fruit

Chocolate Sauce

	4	oz. unsweetened chocolate, chopped
	2	Tbsp. unsalted butter
	1	cup heavy (whipping) cream
	¾	cup granulated sugar
	¼	tsp. salt
	½	tsp. pure vanilla extract

Steps

To Make The Chocolate Sauce

In a small saucepan, melt the chocolate and butter over very low heat. Add the cream, sugar, and salt. Stir until the sugar is dissolved and the sauce is smooth. Leave on heat for a few minutes longer to thicken slightly. Remove from heat and add the vanilla extract. Let cool to room temperature.
Stir the sugar into the cool coffee and pour into a shallow metal baking dish. Place in the freezer and stir every 30 minutes until the ice is chunky, about 3 hours.
In a chilled deep bowl, combine the cream, sugar, and vanilla. Beat until soft peaks form.
To assemble, place about ½ cup coffee ice in each individual serving bowl or wineglass (very pretty). Sprinkle each with a few raspberries. Top with 2 tablespoons chocolate sauce and a dollop of softly whipped cream. Serve immediately, as granita melts very quickly.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.