Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Chocolate Granita: A Refreshing Sicilian Summer Classic
Dive into the luscious world of chocolate granita – an unmissable taste sensation!
🛒 Ingredients
- ✓ 500 ml water
- ✓ 130 g caster sugar
- ✓ 40 g unsweetened cocoa powder
- ✓ 100 g dark chocolate
📊 Nutritional Information
Chocolate granita is a beloved dessert from Sicilian heritage, celebrated for its silky texture and rich, enveloping chocolate flavour. Hailing from eastern Sicily, this delightful treat is often enjoyed on warm summer mornings, traditionally paired with a soft brioche bun known as brioche col tuppo. Simple yet enchanting, it’s the perfect way to both cool down and indulge your taste buds. Ideal during the summer months, this chocolate granita also makes a charming afternoon or evening dessert, bringing a moment of pure pleasure to all who savour it.
👨🍳 Preparation
- 1
Place a saucepan over a medium heat and add the water and sugar, stirring gently until the sugar has completely dissolved.
- 2
Stir in the cocoa powder, whisking well to avoid any lumps.
- 3
Break the dark chocolate into small pieces and set aside.
- 4
Once the syrup begins to boil, remove from the heat and stir in the chocolate until fully melted.
- 5
Allow the mixture to cool, then pour it into a metal container and place it in the freezer.
- 6
After an hour, use a fork to break up any ice crystals that have formed. Repeat this fork-beating every 30 minutes for the next three hours.
- 7
Let the granita rest at room temperature for 20 to 30 minutes before serving. Top with a dollop of freshly whipped cream and a light dusting of cocoa powder.
- 8
Serve with a traditional Sicilian brioche *col tuppo* for the full authentic experience.
💡 Tips and Variations
For a richer twist, try adding a pinch of cinnamon or a splash of vanilla essence to the mix. If you prefer a creamier texture, stir in a tablespoon of double cream before freezing.
📦 Storage
- • Keep the granita in the freezer for up to 3 days.
- • Remember to break up the ice crystals every half-hour during the first 3-4 sittings to maintain that classic granular texture.
- • Allow it to sit at room temperature for around 20 minutes before serving for the perfect softness.
🍷 Pairing
This chocolate granita pairs beautifully with a sweet Sicilian wine such as Passito di Pantelleria.
Why not give this wonderfully refreshing and indulgent chocolate granita a go at home? It’s a fantastic way to bring a little Sicilian sunshine into your kitchen and a guaranteed crowd-pleaser for summer gatherings. Whip up a batch, invite your nearest and dearest, and watch them fall in love with this simple yet irresistible treat!
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