Iced Chocolate Granita (Italian Shaved Ice)
Welcome to Sugar, Spice & Glitter! Please note, this post may contain affiliate links. For more details, see our Full Disclosure.
A refreshingly light take on iced coffee, today’s Iced Chocolate Granita is the perfect way to enjoy all of the flavors of a mocha coffee as a dessert on a hot summer day. Bittersweet chocolate whisked into brewed coffee, then frozen into crystalline flakes that melt instantly on the tongue. It tastes like a dark chocolate espresso truffle, only icy.
Chocolate Iced Granita Coffee Recipe
Granita originated in Sicily as a simple, elegant way to savor sweetness in the heat, and it remains a classic of Italian frozen desserts.
Traditionally made with sugar, water, and fruit juice or coffee, its defining feature is its texture – feathery ice crystals created by hand-scraping during freezing.
Today’s chocolate variation nods to the Sicilian granita di caffè while layering in the sophistication of fine chocolate and the lift of (optional) orange zest.
Serve it in chilled glasses with a small spoon or over a dollop of whipped cream for a contrast of light and dense.
Chocolate Granita Recipe Variations:
- Mocha Almond Granita: Add ½ teaspoon almond extract and garnish with toasted sliced almonds before serving.
- Mexican Chocolate Granita: Stir in ¼ teaspoon cinnamon and a pinch of cayenne with the sugar for subtle warmth reminiscent of a Mexican hot chocolate.
- Orange Liqueur Twist: Replace 2 tablespoons of water with Grand Marnier or Cointreau for an grown-up twist.
- Espresso Intense: Use double-strength espresso instead of brewed coffee for a bolder, more robust flavor and more of a pick-me-up.
- Coconut Chocolate Granita: Substitute half of the water with coconut milk for a creamy, tropical variation. (Optionally, sprinkle with coconut shreds, if desired.)
- Caffeine-Free Granita: Replace the coffee with an equal amount of water, milk, or orange juice depending on your preferred flavor balance.
Chocolate Granita FAQs
How long does it keep in the freezer? Granita keeps for up to one week if covered tightly, though the texture is best within the first two days.
What type of dish is best for freezing granita? A shallow metal pan freezes the mixture fastest and evenly, but a glass baking dish works well too.
How do I know when the granita is ready? When all of the mixture has turned into fine, icy flakes and no liquid remains at the bottom of the pan, it’s ready to serve.
Ingredients for Iced Granita
- 1 cup brewed coffee (regular or decaffeinated)
- 1 cup water
- ½ cup sugar
- 1 ⅔ blocks (5 oz) American Heritage Chocolate blocks, finely chopped (or ¾ C AHC drink mix)
- Orange Zest, optional garnish
Tip: Use finely chopped chocolate so it melts smoothly into the hot liquid without seizing..
Kitchen Tools You May Find Helpful
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Square Glass or Metal Baking Dish
- Fork
How to Make Chocolate Granita
In a medium saucepan over medium heat, combine the coffee, water, and sugar. Bring to a simmer.
Once simmering, whisk in the chocolate, and continue to whisk until melted, about one minute.
Transfer mixture to a square glass or metal baking dish. Place on a level surface in freezer.
After about 45 minutes, use a fork to begin to scrape the granita. Leave granita in freezer, scraping with a fork every 30 minutes until a fluffy, snow-like texture has formed, about 3 to 4 hours. Once the entire granita has reached this consistency, it is ready to serve.
Pin this Easy Italian-Style Frozen Chocolate Treat:
Grab your free printable recipe card for our iced chocolate granita recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
Chocolate Orange Granita
A cool and refreshing twist on hot cocoa - this chocolate orange granita is light, bright, and irresistibly rich. The perfect make-ahead dessert for warm evenings: smooth coffee-chocolate flavor with a hint of orange zest.
Ingredients
- 1 cup brewed coffee (regular or decaffeinated)
- 1 cup water
- ½ cup sugar
- 1 ⅔ blocks (5 oz) American Heritage Chocolate blocks, finely chopped (or ¾ C AHC drink mix)
- Orange zest, optional garnish
Instructions
- In a medium saucepan over medium heat, combine the coffee, water, and sugar. Bring to a simmer.
- Once simmering, whisk in the chocolate, and continue to whisk until melted, about one minute.
- Transfer mixture to a square glass or metal baking dish. Place on a level surface in freezer.
- After about 45 minutes, use a fork to begin to scrape the granita. Leave granita in freezer, scraping with a fork every 30 minutes until a fluffy, snow-like texture has formed, about 3 to 4 hours. Once the entire granita has reached this consistency, it is ready to serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 0gUnsaturated Fat: 0gSodium: 4mgCarbohydrates: 31gSugar: 31gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope you love this easy iced chocolate granita recipe as much as I do!
For more decadent desserts, check out our full dessert recipe collection here:
For more decadent no-bake desserts, check out our full no-bake dessert recipe collection here:
(PS – you can download any of these posters and print them out if you have any Lion King fans at home who would like it!)
