- 1/2 liter strong coffee
- 75g powdered sugar
- 75g grated bitter chocolate
This elegant granita from renowned French chef Michel Guérard is a refreshing treat of coffee-infused dark chocolate flakes. Prepare it ahead, stirring periodically for perfect texture.
- Grate the bitter chocolate.
- Brew 1/2 liter of strong coffee.
- Melt the grated chocolate in a small amount of hot coffee over low heat. Stir in the powdered sugar and remaining coffee until fully dissolved.
- Pour the mixture into a shallow, deep-sided container. Let it cool to room temperature, then freeze for 4 hours. Every 30 minutes, rake the mixture with a fork to break up ice crystals and achieve a flaky granita consistency.
- Just before serving, spoon into tall glasses. Pair with crisp tuiles, shortbread, or other dry cookies if desired.
Source: Chocolate: A Devouring Passion by Martine Jolly, published by Robert Laffont.
