- serves 4-6 people
- preparation 5 minutes
- cooking 4 minutes
- difficulty Easy level
Ingredients
- 60 g Dutch-processed cocoa powder
- 75 g pure icing sugar
- 1 tsp vanilla extract
- Raspberries, whipped cream, to serve
Instructions
- Place a kettle on to boil.
- In a small saucepan, combine the cocoa powder, sugar and vanilla and whisk well to combine, to remove any lumps. While continuously whisking, gradually pour in 2 cups (500 mls) boiling water, until it forms a smooth mixture.
- If there are any remaining lumps, place the pan over medium heat and cook, whisking, until completely smooth. Remove from the heat and allow to cool to room temperature. Transfer the granita mixture to a shallow 20 x 30 cm baking tin and freeze for 4 hours, or until solid. Scrape the granita with a fork to form large ice crystals, then divide between serving glasses. Serve the chocolate granita with raspberries and whipped cream.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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