Coffee Granita with a Shot

Prepare a very strong coffee and keep it hot.

Stir the milk chocolate and sugar into the hot coffee until completely dissolved and no pieces remain.

Let the coffee–chocolate mixture cool to room temperature.

Stir the cooled mixture together with coffee syrup, 100 ml water, coffee liqueur and the egg white until well combined.

Freeze the mixture in an ice cream machine until it reaches a coarse, icy granita texture.

Without an ice cream machine, pour the mixture into a metal bowl and freeze for about 3 hours.

During freezing, stir vigorously every 30–40 minutes and loosen the ice crystals with a fork, then serve and decorate as desired.