Coffee Granita with Mocha Topping

Instructions

1. Pour espresso into medium saucepan. Stir in sugar. Heat over low heat, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in vanilla.
2. Refrigerate mixture until cold, about 2 hours.
3. Pour mixture into 1 1/2-quart freezer-safe bowl. Freeze until slushy, 1 1/2 to 2 hours. Remove from freezer; break up with fork. Return to freezer until slushy, 1 to 1 1/2 hours. Remove. Using a fork, break up into small crystals. Spoon into 4 cups.
4. In a bowl fold together whipped topping, coffee powder and cocoa. Yields about 1 cup granita and 2 tablespoons topping per serving.