Coffee Granita With Chocolate Sambuca Cream

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 cups freshly brewed strong coffee
• 1 cup sugar
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract
• 1 tablespoon sambuca liqueur (or other anise-flavor liqueur)
• chocolate sambuca cream (see recipe below)

Recipe

• 1 combine the coffee, sugar, orange zest and vanilla in a bowl and stir until the sugar is dissolved. pour into a 9 x 13-inch metal pan. chill for 2 hours.
• 2 stir in the sambuca. freeze for another 45 minutes or until icy at the edges.
• 3 whisk, distributing the frozen parts evenly. freeze for another 45 minutes or until slushy and icy at the edges. whisk again. freeze for 3 hours or until solid. scrape the granita down the length of the pan using a fork to form ice flakes and freeze for 1 hour longer (may be made up to a week in advance).
• 4 spoon into goblets, taking care not to smooth out the crystals, and top with chocolate sambuca cream (recipe below).
• 5 chocolate sambuca cream:.
• 6 2 cups heavy whipping cream.
• 7 4 oz chocolate, chopped.
• 8 2 tablespoons sambuca.
• 9 1 teaspoon vanilla.
• 10 combine 1/3 cup of the cream and chocolate in a double boiler. place over simmering water. stir until mixture is smooth. remove from over the water. let stand for 15 minutes.
• 11 beat the remaining 1 2/3 cups cream, sambuca and vanilla in a large bowl until soft peaks form.
• 12 fold 1/4 of the whipped cream into the chocolate mixture. fold in the
• 13 remaining whipped cream in two additions. chill for up to 8 hours.