Sanguinaccio al Cioccolato (Italian Chocolate Blood Pudding)

Ingredients

• 200g (7 oz) dark chocolate, finely chopped 200g (7 oz) dark chocolate, finely chopped
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Pinch of salt Pinch of salt
• Whipped cream, for garnish (optional) Whipped cream, for garnish (optional)
• Grated chocolate, for garnish (optional) Grated chocolate, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a medium-sized saucepan, combine the chopped dark chocolate, milk, sugar, cinnamon, and salt.
2. 2.
   Place the saucepan over medium heat and stir continuously until the chocolate has melted and the mixture is smooth.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for about 30-40 minutes or until it thickens to a pudding-like consistency.
4. 4.
   Remove the saucepan from the heat and let the pudding cool slightly.
5. 5.
   Transfer the pudding to individual serving bowls or ramekins and refrigerate for at least 2 hours or until set.
6. 6.
   Before serving, garnish with a dollop of whipped cream and a sprinkle of grated chocolate, if desired.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
• Milk — Whole milk is preferred for its richness, but you can use low-fat milk if desired.
• Cinnamon — Adjust the amount of cinnamon according to your personal preference. You can also add a pinch of nutmeg for extra warmth.

Tips & Tricks

• For a more intense chocolate flavor, use a combination of dark and semi-sweet chocolate.
• Serve the pudding chilled for a refreshing dessert experience.
• Experiment with different toppings such as crushed nuts or a drizzle of caramel sauce.
• If the pudding becomes too thick while cooking, add a splash of milk to adjust the consistency.
• To make it extra indulgent, serve the pudding with a scoop of vanilla ice cream.

Serving advice

Sanguinaccio al Cioccolato is best enjoyed chilled. Serve it in individual bowls or ramekins for an elegant presentation. Top each serving with a dollop of whipped cream and a sprinkle of grated chocolate for added visual appeal.

Presentation advice

To elevate the presentation, you can dust the top of the pudding with a light sprinkle of cocoa powder before adding the whipped cream and grated chocolate. Serve the dessert on a decorative plate or saucer for an extra touch of elegance.