Sicilian Chocolate Granita, Traditional and Bimby Recipe.
It’s a typical Sicilian delicacy. Perfect for breakfast or a snack, or simply to treat yourself, perhaps accompanied by dark chocolate shavings, or cream and the inevitable brioche col tuppo. I will also indicate the sweetener doses for those who want to make it dietary.
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- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Regional Italian
- Seasonality: Spring, Summer
- Energy 447.38 (Kcal)
- Carbohydrates 63.36 (g) of which sugars 43.94 (g)
- Proteins 8.61 (g)
- Fat 22.46 (g) of which saturated 13.80 (g)of which unsaturated 7.62 (g)
- Fibers 12.20 (g)
- Sodium 20.26 (mg)
Indicative values for a portion of 272 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 3 cups water
- 3/4 cup sugar (or 1/4 cup of sweetener)
- 1/2 cup unsweetened cocoa powder
- 5.3 oz dark chocolate (shavings or chips)
Sicilian Chocolate Granita
Tools
- 1 Pot
- 1 Container 1 quart with lid
- 1 Blender or the Bimby
Steps
Sicilian Chocolate Granita
Put the water with the sugar, cocoa, and chocolate shavings in a small pot, bring to the heat, stirring continuously and slowly until it boils.
Stir for a few more minutes until the chocolate is completely melted, then turn off the heat and continue to stir to mix the ingredients well.
Transfer the mixture into a wide and shallow container with a lid, and put it in the freezer for 1 hour.
After the hour, take the container, remove the lid, and stir with a fork.
You need to break the ice lumps. Put the container back in the freezer for 30 minutes, and repeat 3-4 more times.
Just before serving the granita, if you like, prepare the cream which should be in the freezer for at least 30 minutes before whipping.
When you want to serve the granita, take the container, and you will see it has frozen again. Leave it at room temperature for 20 to 30 minutes, then break the ice with the tines of a fork, and keep stirring.
If you have a powerful blender, you can transfer the mixture in chunks into the jug and crush it. Now whip the cream with powdered sugar and vanilla using electric beaters.
Now you can serve the granita…
with the brioche col tuppo that you can make by following this recipe I indicate, click here
Put the chocolate in the jug and chop it at turbo speed until it is reduced to shavings.
Transfer it to a small bowl, and without washing the jug, pour in the water, sugar, and heat for 6 minutes at 140°F speed 1.
Then, add the chocolate shavings and unsweetened cocoa powder to the jug. Cook for another 3 minutes at 104°F at speed 2.
Remove the lid and let the liquid cool, when the temperature drops to 99°F, close it again and mix for 20 seconds at speed 3.
Transfer the mixture into an ice tray or small containers, for about 6 hours.
After the time has passed or when you need the granita, put the cubes in the jug, and blend for 20 seconds at speed 8 and then at speed 6 for 30 seconds.
Now decide whether to serve it alone with dark chocolate shavings, or with cream, and the inevitable brioche col tuppo
Storage and Tips
Sicilian Chocolate Granita. If you don’t have time to stir every 30 minutes, take the granita out of the freezer at least 20 minutes before serving and blend it. This way it will be dense and creamy.
Granita can be stored in the freezer for up to 3 months.
