Simple yet indulgent, this fudgy chocolate coffee granita combines the richness of chocolate and coffee in a beautifully effortless dessert. It’s the kind of elegance you can whip up in no time.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Table of Contents

• Death by Chocolate
• Everything You Need to Make This Recipe
• Step-By-Step Cooking Instructions
• Serving Suggestions
• Lee’s Top 3 Cooking Tips
• How to Store Leftovers
• Chocolate Coffee Granita Recipe
• Recipe FAQs

Everything You Need to Make This Recipe

Granita, a Sicilian classic, is traditionally made with water, sugar, and your choice of flavor. While it shares similarities with sorbet, granita has a coarser, icier texture. My take on this recipe leans slightly creamier than the traditional version, yet still delivers that crisp, refreshing bite. These eight simple ingredients come together to create a dessert that delivers a bold punch of flavor, ensuring any meal ends on a sweet and satisfying note.

• Coffee: I recommend using decaf, as this dessert is typically served after dinner, and many prefer to avoid caffeine in the evening. Opt for a high-quality, strong brew for the best flavor.
• Cocoa powder: This is the key to achieving deep fudginess and indulgence in every bite.
• Sugar: Feel free to substitute with coconut sugar, maple syrup, or honey if you prefer a different sweetness profile.
• Chocolate or coffee liqueur: Totally optional but highly recommended, especially if you’re serving at the end of a dinner party. I find that the chocolate liqueur adds a chocolate intensity that only true chocoholics can handle.
• Vanilla extract: A touch of vanilla rounds out the flavors and adds warmth to the granita.
• Whipped cream: Whether store-bought, homemade, or even a vegan alternative, whipped cream adds a luscious finishing touch. For extra indulgence, try crème fraîche or mascarpone.
• Olive oil: If you have a high-quality olive oil, now’s the time to use it! It pairs beautifully with chocolate, adding a subtle nuttiness to the dish.
• Sea salt: A sprinkle of sea salt balances the sweetness, enhancing the flavors while complementing the olive oil drizzle.

These are the kitchen tools I recommend for this recipe:

• Mixing bowl
• Whisk
• 8×8 baking pan
• Fork

Step-By-Step Cooking Instructions

Serving Suggestions

I love preparing this granita in advance for dinner parties—it keeps well in the freezer for a few days, making it an easy, make-ahead dessert. While stirring it every 30 minutes during the freezing process takes a bit of effort, the end result is absolutely worth it. The texture turns out perfectly icy yet delightfully smooth, offering a refreshing contrast to rich meals. This dessert shines in any season, but I love serving it in the winter, especially with the richness of the chocolate. Granita is typically served in a glass, such as a martini glass, to elevate its presentation. Not only does this add a touch of elegance, but it also enhances the dining experience—your guests will love both the look and the taste!

Want more chocolate recipes?

• Double Chocolate Cupcakes
• Chocolate Peanut Butter Brownies
• S’mores Donuts
• Mexican Hot Cocoa Pudding (Vegan)

View all chocolate recipes here

Lee’s Top 3 Cooking Tips

1. Be patient: This recipe requires setting a timer every 30 minutes to stir the granita as it freezes. While it may seem tedious, this step is essential for achieving the perfect texture and is well worth the effort.
2. Make it ahead of time: To avoid last-minute stress on the day of your gathering, prepare the granita a day or two in advance. It keeps well in the freezer, making it a hassle-free yet impressive dessert.
3. Use good quality coffee: The coffee plays a crucial role in enhancing the chocolate’s depth and richness. Using a high-quality brew makes all the difference—if the coffee isn’t great, the entire dish may fall flat.

How to Store Leftovers

Cover the granita with plastic wrap or a lid tight for up to one week. If using plastic wrap, I recommend using a few layers to prevent freezer burn and make sure it’s tight to the granita.

Print