Espresso Granita with Whipped Cream

3 (8-oz.) cups espresso coffee, hot*
1/2 cup sugar
1 cup heavy whipping cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1 oz. semisweet or bittersweet chocolate, shaved
6 fresh mint leaves

1. Pour espresso into 13x9-inch pan; whisk in sugar until dissolved. Freeze 2 to 3 hours, stirring mixture every 30 minutes with fork.
2. When ready to serve, place cream in large bowl; beat at medium-high speed until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
3. Layer granite in stemmed glasses alternately with whipped cream and chocolate. Garnish each serving with mint leaf.**

TIPS *Use fresh-brewed espresso coffee, prepared instant espresso or strong regular coffee.
**Granita is best served the day it’s made. If frozen overnight, it solidifies. If this happens, use a knife to chop into small pieces. Store in resealable plastic freezer bag or container.

6 servings