Mexican chocolate granita glorious liqueurs

Yield: 6 Servings

Measure Ingredient
½ cup Sugar
½ cup Unsweetened cocoa powder
2.00 cup Water
2.00 tablespoon White or brown creme de
1.00 Cacao
1.00 teaspoon Vanilla
1.00 teaspoon Grated orange peel
½ teaspoon Ground cinnamon
½ cup Heavy cream
1.00 tablespoon White or brown creme de
1.00 Cacao
2.00 teaspoon Sugar
1.00 Cinnamon, for garnish
1.00 Orange peel slivers, for
1.00 Garnish, optional

GRANITA

WHIPPED CREAM TOPPING

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 Formatted by Carolyn Shaw 3-96.

From: Carolyn Shaw Date: 04-13-96 (22:59) Winquest Pc (312) Gourmet

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