Ingredients
4
cups hot strong brewed coffee
1
cup superfine granulated sugar
1
cup chilled heavy cream
4
tsp confectioners sugar
1/2
cup fine-quality bittersweet chocolate shavings (not unsweetened; cut with a vegetable peeler from a 3-oz bar)
Directions
1.
Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
2.
Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
3.
Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring). Sprinkle with chocolate shavings.
5.
° Granita can be made 3 days ahead and kept frozen, covered. Scrape with a fork just before serving.
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