Godiva Coffee Chocolate Truffle Granita - A Cool Summer Treat

It's hard to drink hot coffee on a hot day and cold coffee just doesn't cutting it when the weather is over 90 degrees for days on end.  Great ideas are inspiration born out of necessity and perspiration and this is a recipe created out from both.  Behold, Godiva Coffee Chocolate Truffle Granita topped a generous drizzle of non-fat sweetened condensed milk.  In "Philly-speak" this is "water-ice" for grown ups.  I received two packages of Godiva Coffee from my blog sponsor, FoodBuzz and I have been thinking about recipes to make using the Godiva coffee as an integral flavor.  Pairing coffee in my recipes are as common as my using pumpkin, beer, bananas and sodas.  I use coffee in  chocolate creations and will put coffee into my slow cooker and in barbecue recipes.  We had five heat waves hit Philadelphia this summer in the span of less than two months so the thought of turning on the oven was too much to consider.  Hence, the need for something cool and refreshing.  

Granitas or Italian ices are easy to make and do not require any special equipment such as an ice cream or frozen concoction maker.  All you need to do is brew the coffee in whatever coffee brewing apparatus you have - coffee maker, French Press, stove-top espresso maker, Chemex or  Bunsen set, and you have the base for a fabulous dessert or any time cool treat.  I used my French Press to brew the coffee - it extracts a stronger and more pure coffee brew.  I topped the granita with sweetened condensed milk to make into this into a sweet ending along the lines of a Vietnamese coffee dessert.  
This is a three-ingredient dessert that takes little prep time but you need about 8 hours for it to freeze  properly. Make this 1 day ahead of when you plan to serve it.  Typically, granitas are scrapped with a fork in between their freezing state to break up the ice crystals as they are forming.  Granitas are on the sweet side; the sugar keeps the liquid from freezing too much.  A true granita is coarse but uniformly smooth, with a texture similar to wet sand or brown sugar.  An easier, less hands-on method is to freeze the entire mixture over-night and break up and crush the coffee ice before serving it.  The icy mixture won't be as uniform but the method works well; there will be some chunks icy coffee making this less of a true granita or "water-ice".  

Want to try this? I have coupons for Godiva Coffee.  Leave me a comment and I'll send coupons out to two of my readers.  And for my local Philadelphia readers, I'm happy to share some of my coffee with you!  Leave a comment or Message me on The Bicycle Chef's FACEBOOK Page for a sample!

Godiva Chocolate Truffle Coffee Granita ingredients:
  • 8 Coffee Scoop Measures (equivalent to 2 Tablespoons per scoop) of Godiva Chocolate Truffle Coffee - Pre-Ground
  • 8 Coffee Cups of Water (equivalent to 48 ounces of water; each "coffee-cup" is 6 ounces)
  • 1/2 Cup Sugar
  • Sweetened Condensed Milk - Whole or Non-Fat - for drizzling
Equipment Needed:
  • Coffee Maker; Coffee Filters
  • Large Mixing Bowl
  • 9 x 13 Baking Dish
  • Freezer
  • 2 - 1 Gallon Freezer Bags
  • Rolling Pin or Fork - to crush or break up the ice as it forms
  1. Brew the Godiva Coffee in your coffee maker - using 8 scoops of the coffee grounds to 48 ounces of cold water.  Once the coffee is brewed, pour it into a large mixing bowl and add in 1/2 cup of sugar, stirring to dissolve the sugar.  Let the coffee cool - about 20 minutes.
  2. Next, carefully pour the coffee mixture into a 9x13 baking pan; put the baking pan into the freezer and chill for 1 hour.  Remove the coffee mixture and scrape it with a fork to break up the ice crystals that are beginning to form.  Do this repeatedly, every half hour for 2-3 hours, or until the coffee mixture is completely frozen.  The coffee mixture should resemble coarse wet sand or soft brown sugar.
  3. Alternatively, you can freeze the entire mixture, then remove the coffee ice block from the pan.  Break the coffee ice into chunks and place the chunks into two 1-Gallon freezer bags. Carefully crush the coffee ice with a rolling pin until the ice resembles coarse sand. 
  4. To serve, scoop out the crushed coffee ice and put it into a small cup, dish or dessert glass. Drizzle a tablespoon of sweetened condensed milk over the top.  Serve cold, immediately.  Makes 8 to 10 servings.  Once the coffee mixture is frozen and broken up into a granular consistency, it will hold in the freezer for up to 1 week. 


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