Method

• 1.
  To make the granita, place 4 cups (2L) water, sugar and cocoa in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to just below the boil, then remove from the heat and allow to cool for 20 minutes before placing in a deep-sided tray. Place in the freezer overnight or until frozen, then use a fork to scrape and fluff up the mixture. Return to the freezer until ready to serve.
• 2.
  Place 2 scoops of ice cream in each serving glass, pour over 20ml Frangelico and 1 shot of espresso. Top with granita and sprinkle with hazelnuts to serve.
• 3.
  Leftover granita will keep, covered, in the freezer for 1 week.