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Recipe: Mexican Chocolate Granita
Similar Categories: Mexican, Chocolate, Granita
Mexican Chocolate Granita
Yield: 6 Servings
----GRANITA----
1/2 c Sugar
1/2 c Unsweetened cocoa powder
2 c Water
2 tb White or brown creme de
Cacao
1 ts Vanilla
1 ts Grated orange peel
1/2 ts Ground cinnamon
---WHIPPED CREAM TOPPING---
1/2 c Heavy cream
1 tb White or brown creme de
Cacao
2 ts Sugar
Cinnamon, for garnish
Orange peel slivers, for
Garnish, optional
Granita:
Smooth sugar and cocoa in a saucepan; slowly pour in water, beating until
smooth.
Bring to a boil, stirring often. Lower heat and simmer for 5 minutes.
Remove from heat. Stir in remaining ingredients.
Pour into an 8 or 9" baking pan. Place in freezer; freeze until mixture is
firm but not solidly frozen. Break up icy chunks with a fork. Return to the
freezer. Freeze at least three hours, until frozen.
Whipped Cream Topping:
At serving time, in a cold bowl, with cold beaters, combine the cream,
creme de cacao, and sugar. Beat on high until the cream forms soft peaks.
Let the granita stand at room temperature 5 minutes, then break up with a
fork. Spoon chunks into stemmed glasses. Top with whipped cream and garnish
with cinnamon and orange peel, if desired.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4
From: Carolyn Shaw Date: 13 Apr 96
Yield: 6 Servings
----GRANITA----
1/2 c Sugar
1/2 c Unsweetened cocoa powder
2 c Water
2 tb White or brown creme de
Cacao
1 ts Vanilla
1 ts Grated orange peel
1/2 ts Ground cinnamon
---WHIPPED CREAM TOPPING---
1/2 c Heavy cream
1 tb White or brown creme de
Cacao
2 ts Sugar
Cinnamon, for garnish
Orange peel slivers, for
Garnish, optional
Granita:
Smooth sugar and cocoa in a saucepan; slowly pour in water, beating until
smooth.
Bring to a boil, stirring often. Lower heat and simmer for 5 minutes.
Remove from heat. Stir in remaining ingredients.
Pour into an 8 or 9" baking pan. Place in freezer; freeze until mixture is
firm but not solidly frozen. Break up icy chunks with a fork. Return to the
freezer. Freeze at least three hours, until frozen.
Whipped Cream Topping:
At serving time, in a cold bowl, with cold beaters, combine the cream,
creme de cacao, and sugar. Beat on high until the cream forms soft peaks.
Let the granita stand at room temperature 5 minutes, then break up with a
fork. Spoon chunks into stemmed glasses. Top with whipped cream and garnish
with cinnamon and orange peel, if desired.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4
From: Carolyn Shaw Date: 13 Apr 96
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