Chocolate-chile granita
7
Points®
Total time: 4 hr 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Cool-off from the summer heat with this gourmet version of shaved ice. Chocolate, cinnamon, and chile powder combine to make this slushy dessert decadent and spicy while almonds add crunch. We’ve incorporated almond milk into this granita for creamy richness and nutty flavor. Coconut milk would be a delicious alternative if you’d like to use it instead. Make it to feed a crowd at your next cookout or mix-it-up to store in your freezer and scrape off some whenever you need an icy treat. You could also pour the cocoa mixture into an ice-cream maker and make sorbet instead of granita.
Ingredients
Plain unsweetened almond milk (vitamin and mineral fortified)
1½ cup(s)
Sugar
½ cup(s)
Unsweetened cocoa powder
2⅔ oz, (about 1/3 cup)
Unsweetened baking chocolate square
1 oz, coarsely chopped
Ancho chili powder
¼ tsp, generous, or to taste
Ground cinnamon
¼ tsp
Table salt
¼ tsp
Ground nutmeg
⅛ tsp
Coconut water
12 fl oz, (about 1 1/2 cup), pure variety
Vanilla extract
1 tsp
Sliced almonds (unsalted, no oil or sugar added)
¼ cup(s)
Bittersweet chocolate
1 oz, or semisweet chocolate, made into shavings
Instructions
1
Stir together almond milk, sugar, cocoa, unsweetened chocolate, chile powder, cinnamon, salt, and nutmeg in medium saucepan and set over medium heat. Bring to simmer, stirring until sugar and cocoa are dissolved and chocolate is melted. Remove saucepan from heat; stir in coconut water and vanilla.
2
Pour cocoa mixture into 9-inch square baking pan. Cover pan with foil; freeze until mixture is frozen along edges, about 2 hours. With fork, scrape icy edges in towards center. Repeat every 45 minutes or until granita is firm and texture is flaky, 2–3 hours longer. Granita can be frozen up to 3 days.
3
To serve, use fork to scrape across surface of ice. Transfer ice shards to 8 dessert dishes. Garnish each serving with ½ tablespoon almonds and one-eighth of chocolate shavings.
4
Per serving: about 1 cup granita, 1 tablespoon almonds, and about 2 teaspoons chocolate shavings
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