Description
A refreshing chilled dessert that pairs silky chocolate cream with light, icy coffee granita for a balanced and elegant finish.
Ingredients
- Whole milk, 2 cups
- Unsweetened cocoa powder, 3 tablespoons
- Granulated sugar, 1/2 cup
- Cornstarch, 2 tablespoons
- Vanilla extract, 1 teaspoon
- Strong brewed coffee (cooled), 1 1/2 cups
- Water, 1/2 cup
Instructions
- In a medium saucepan, whisk together the milk, cocoa powder, granulated sugar, and cornstarch until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a creamy consistency.
- Remove from heat and stir in the vanilla extract. Transfer the chocolate cream to a bowl and allow it to cool completely in the refrigerator.
- In a separate bowl, mix the cooled brewed coffee with water and a small portion of the sugar until dissolved.
- Pour the coffee mixture into a shallow freezer-safe dish and place it in the freezer.
- Every 30 minutes, scrape the surface with a fork to create light, flaky ice crystals until fully frozen.
- To serve, spoon the chilled chocolate cream into bowls and top with a generous layer of coffee granita.
Notes
- Chill the serving bowls before serving for extra freshness.
- Scrape the granita regularly to avoid large ice chunks.
- Adjust sweetness to taste before chilling the cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and freezing
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: cold chocolate dessert, coffee granita, chilled chocolate cream, summer dessert