- coffee
1/2 litre
- powdered sugar
75g
- grated bitter chocolate
75 g
- 4 (cooling)
- Preparation time:15/20
It is a dessert that is made 4 hours in advance, but which must be taken care of regularly.
- Grate the chocolate.
- Prepare 1/2 l of coffee.
- Melt the chocolate in a little coffee over low heat, add the sugar and the rest of the coffee.
- Thin properly.
- Pour into a deep container and cool to cooking temperature, freeze for 4 hours, stirring and raking the liquid regularly with a fork. Proceed in this way until the complete crystallization of the flake set.
- Just before serving, pour the granita into tall glasses. Accompany if desired with small dry cakes:tuiles, shortbread, etc.
Source:Chocolate, a devouring passion of Martine Jolly Chez Robert Laffont.
