Espresso Granita

Directions

1. 1
   In a bowl, combine the espresso and 1/3 cup of sugar, and stir until the sugar is dissolved.
2. 2
   Pour into a shallow baking dish and freeze until ice granules start to form around the edges, about 1 hour.
3. 3
   With a fork, stir and break up the granules.
4. 4
   Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours.
5. 5
   Cover and keep frozen until ready to serve.
6. 6
   In a medium bowl, whip the cream until soft peaks start to form.
7. 7
   Add the remaining tablespoon of sugar and the liqueur and beat until just stiff.
8. 8
   To serve, scoop the granita into shallow wide-mouthed glasses or ice cream coups and top each serving with the sweetened cream and chocolate curls.