Chocolatey & Frozen. Interested?

Pssst.  Come see.
I have a secret.
Double Chocolate.

Pssst.  Come back.

I have another secret.
Granita.

Did that get your attention?  I thought it might.  It got mine.

I made this for our anniversary.
If I'm being honest with you (and myself), when I first read the recipe I had my doubts.

Mixing water with chocolate? Isn't that a big, serious no-no?

This makes one wonder why, if I wasn't totally sold, would I make this for a special occasion.

Let's save analyzing my wisdom for another day.

Let's analyze this instead.

I couldn't possibly pass up double chocolate.  And granita.  Joined together, all chocolatey and frozen.  Could you?

Go on, now.  Start clearing room in your freezer. 

Notes:
Easy.  Affordable.  Very chocolatey. 

I had everything I needed (which would be where my wisdom comes in).  Well, sort of.  I had bittersweet chocolate, which can be subbed for semi-sweet by adding 1 Tbsp sugar per oz of chocolate.

My one complaint is that the cinnamon was overpowering.  But that's easily fixed.

Never made granita?  Don't worry.  No fancy equipment needed. 
Unless you consider a fork and pan to be fancy. 
Here's a step-by-step Coffee Granita.

And a little something more to think about...

You're welcome.

Linking up with the following

Make a Food-"e"-Friend #18 @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Hearth and Soul vol 54 @ A Moderate Life
Delectable Tuesday @ Home Sweet Farm
Made it on Monday #16 @ Lark's Country Heart
Turning the Table Thursday @ Around My Family Table
What's Cooking Thursday @ Feeding Four
Potluck Friday Guest hosted by girlichef @ EKat's Kitchen
Foodie Friday @ Little Brick Ranch
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends

Simply Delish @ KB & Whitesnakes Home

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Double Chocolate Granita
from The Family Circle Cookbook: New Tastes for New Times
3 c water
3/4 c sugar
1/4 c unsweetened cocoa powder
2 squares (1 oz ea.) semisweet chocolate Or chocolate chips
1/2 tsp vanilla 
1/4 tsp ground cinnamon
1 pinch grated nutmeg

Stir together water and sugar in medium-size saucepan to dissolve sugar. Bring to boiling over high heat; boil 1 minute without stirring. Remove from heat. Chop semi-sweet chocolate. Stir chocolate, cocoa powder, vanilla, cinnamon, and nutmeg into sugar mixture until well mixed and chocolate has melted. Pour into 9x9x2-inch square pan. Cover loosely with plastic wrap and place in freezer.

After about 45 minutes, scrape the surface of the mixture with a fork.  Place back in the freezer.  Check again after an hour and scrape, fluffing up the ice mixture.  Repeat until the mixture looks like fluffy shaved ice.  To serve, scrape out with ice cream scoop. If frozen solid, let soften in refrigerator for 15 minutes.  Can be stored, covered, in the freezer for several days.