Double Chocolate Granita - cooking recipe

Ingredients

3 cups water
1/2 teaspoon vanilla
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 cup cocoa powder
1 pinch nutmeg
2 ounces semisweet chocolate, chopped

Preparation

In a medium saucepan, dissolve sugar in water and vanilla. Bring to a boil, let boil one minute, then remove from heat.
Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted.
Pour into a 9\" x 9\" baking pan.
Cover loosely and freeze for two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
Repeat every 30 to 40 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).
Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.