4 cups fresh brewed espresso or strong brewed coffee
1/2 cup granulated sugar
1 cup heavy whipping cream
1 oz bittersweet chocolate, shaved
¼ cup hazelnut liqueur, optional
Whisk granulated sugar in espresso until completely dissolved. Allow to cool slightly, then pour mixture into a shallow 9×13 freezer-safe glass or metal pan. Place pan in the freezer and freeze for the first of four hours.
After each hour take the pan out of the freezer and scrape the coffee mixture with a fork to create ice crystals, then return pan to the freezer. Mixture will appear slushy at first and will become more solid each hour.
When ready to serve, whip heavy cream in a small bowl using an electric mixer, until soft peaks form. Serve frozen granita in a coffee cup topped with a dollop of cream and a sprinkle of shaved chocolate. Drizzle some hazelnut liqueur, if desired.
Frangelico hazelnut liqueur
Eddie’s Recipe Tip:
