Sanguinaccio (Bittersweet Chocolate Pudding)


Chocolate pudding invariably brings back memories of childhood. I doubt that there have ever been children that dislike pudding. It’s got a cream texture and it comes in so many flavors that there has to be one that you enjoy.

During my childhood, I didn’t get the pudding in the now familiar pudding snack form (which my wife still likes). My mom would make pudding from the Jello box (and never the generic brand).

Every few months, I’d notice that there was a bowl of pudding chilling in the refrigerator and I knew it would appear on the table after dinner for dessert (which, despite the fact that he rarely made it, my dad insisted on presenting). Or better yet, I’d get to eat it for breakfast.


This, however, is not the pudding of my childhood. It’s much richer and more chocolaty. The spices also make it a bit different. But, at it’s core, it’s still chocolate pudding.

I failed to properly melt all the chocolate in the pudding so there were small chunks floating around. Personally, I enjoyed having a bit more texture to the pudding but it isn’t the intended effect so, assuming you want smooth pudding, make sure to stir until all the chocolate has melted.

I liked the pudding, both for dessert and breakfast. It went particularly well with some whipped cream.


Sanguinaccio (Bittersweet Chocolate Pudding)
Adapted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

1 cup unsweetened cocoa powder
1/2 cup all purpose flour
2 cups sugar
4 1/2 cups whole milk
12 oz. bittersweet chocolate, chopped
1 tsp vanilla extract
1 tsp ground cinnamon

  1. In a bowl, whisk together the cocoa powder, flour, and sugar. Slowly whisk in the milk until it forms a paste than whisk in the remaining milk.
  2. Transfer the milk mixture from the bowl into a sauce pan and bring to a simmer over medium heat.
  3. Remove the milk mixture from the heat and return to the bowl. Stir in the chocolate, vanilla, and cinnamon and whisk until the chocolate is completed melted.
  4. Allow the pudding to cool to room temperature then chill in the refrigerator.
  5. Serve the chilled pudding topped with whipped cream.

Makes 10 servings.


12 Responses to “Sanguinaccio (Bittersweet Chocolate Pudding)”

  1. 1 Katie July 9, 2008 at 8:55 pm

    Is it strange that I just want to lick that photo of the all the chocolate shavings? Hehe, such a great dessert, I’ll definitely have to make this recipe sometime soon. 🙂

  2. 2 Dragon July 10, 2008 at 8:40 am

    I want to drink that! 🙂

  3. 3 moi July 10, 2008 at 9:36 am

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

  4. 4 Matt July 10, 2008 at 12:48 pm

    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.

  5. 5 moi July 10, 2008 at 5:36 pm

    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.

  6. 6 lemongelatin July 11, 2008 at 8:15 am

    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.

  7. 7 Matt July 11, 2008 at 9:55 pm

    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.

  8. 9 Deborah Stone January 17, 2011 at 11:19 am

    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!

  9. 10 constanza May 7, 2011 at 2:32 pm

    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

  10. 11 constanza May 8, 2011 at 8:11 pm

    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

  11. 12 Gennaro October 7, 2012 at 10:06 am

    This isn’t sanguinaccio, the real sanguinaccio contains pigs blood, this is merely a fancy angels delight

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