1 pt. Plus six tbs. water
2 oz. cocoa
1/2 cup sugar
Two tbs. chocolate liqueur
How to make Granita al Cioccolato:
Bring 6 tbs. water to a boil and stir in the cocoa. When dissolved, add 1 pt: water and the sugar. Let cool.
Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place it in the freezer. Scrape occasionally while freezing and churn before serving.
Serve topped with whipped cream.