Comments on: Sanguinaccio (Bittersweet Chocolate Pudding)

By: constanza

constanza — Mon, 09 May 2011 03:11:06 +0000

I made this pudding today and it is delicious! i used powdered sugar because I think it has a better texture for pudding. and i made fresh whip cream too! delish : )
thanks again for this great recipe

By: constanza

constanza — Sat, 07 May 2011 21:32:34 +0000

Thank you so much for posting this recipe! I too searched all over for a cornstarch free recipe. The few I found used other ingredients that I dont have/like. but this recipe sounds perfect and I’m going to try it right away! thanks again

By: Deborah Stone

Deborah Stone — Mon, 17 Jan 2011 18:19:10 +0000

This is yummy! Cornstarch is not that healthy for you and I am so happy to see that flour works just as well, and even tastes better. I made this recipe “organic” by using all organic products: low fat milk, sugar, cocoa and flour. I used 50% less sugar (I find most desserts are way too sweet for me), and added a touch of vanilla at the end instead of the chocolate bits—it’s fabulous! Thank You! I cannot wait to share this with my vegan daughter!

By: jessicakroker

jessicakroker — Tue, 11 May 2010 21:47:16 +0000

que bom

By: Matt

Matt — Sat, 12 Jul 2008 04:55:22 +0000

I didn’t realize there were that many cornstarch haters out there. I can’t really claim credit for the flour in this as it’s not originally my recipe but I’m glad I could provide a recipe for the cornstarch haters among us.

By: lemongelatin

lemongelatin — Fri, 11 Jul 2008 15:15:54 +0000

I am so relieved to find another pudding recipe that doesn’t use cornstarch!…can’t stand the ghastly stuff. I grew up eating pudding made with flour, and I’ve never been able to eat any other kind.

By: moi

moi — Fri, 11 Jul 2008 00:36:17 +0000

Well, I just had to comment back because I myself love chocolate pudding, but hate cornstarch. ALL chocolate pudding recipes use cornstarch. Why is this? Did it start out as a cheap american trend or where did it origin from. I almost think using FLOUR for puddings feels somewhat “forbidden”. God knows why. Anyway- I googled up Italian recipes for chocolate puddings and most of them use mascrapone. This is honestly the first time I’ve seen a pudding with flour. But then I’ve seen puddings with rice flour, potato flour, tapioca, and all kinds. It’s so confusing.

By: Matt

Matt — Thu, 10 Jul 2008 19:48:24 +0000

Katie – I’m guilty of nibbling on a few of them as I was making this. Plus my hands got all chocolaty as it melted.

Dragon – It’s a little too solid to drink. I put them in martini glasses for artistic effect.

moi – I’m not entirely sure why it’s flour instead of cornstarch. My guess is because this is an Italian recipe and flour is more common there than cornstarch.

By: moi

moi — Thu, 10 Jul 2008 16:36:59 +0000

a question: Why is there no cornstarch and flour instead??

By: Dragon

Dragon — Thu, 10 Jul 2008 15:40:30 +0000

I want to drink that!