Double Chocolate Granita

This was one of several desserts I prepared for Passover (more of those recipes to come this week). But I would also serve this to wrap up any meal in style— from Thursday night meatloaf, to a Saturday evening rack of lamb. Essentially, this is an intensely chocolate snowcone mellowed with smooth Godiva chocolate liqueur. Decadent!

Chocolate Granita is also a winner when I want to prepare a treat for my many gluten-free pals.


Makes 4 servings

  • 2 cups water
  • 1/2 cup unsweetened cocoa powder, like the fair trade, organic product from Dagoba
  • 1/3 cup sugar
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • 2 tablespoons Godiva chocolate liqueur
  • 1/2 cup barely sweetened whipped cream
  1. Heat the first three ingredients in a saucepan until simmering and the sugar is melted. Remove from the heat and stir in all of the ingredients except the whipped cream. Cool.
  2. Pour the mixture into an 8-inch by 8-inch metal baking pan.
  3. Freeze the mixture until icy around the edges, about 45 minutes. Use a fork to rake the frozen edges toward the center. Repeat the raking several times, until frozen through, about 2 hours total.
  4. Cover and keep frozen. Note: The granita can be made to this point up to 2 days before serving.


  • Pour the granita into a martini glass, a frosted parfait glass, or a small dish. Garnish with a dollop of whipped cream.

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