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
- 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.
- Transfer the milk mixture from the bowl into a sauce pan and bring to a simmer over medium heat.
- 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.
- Allow the pudding to cool to room temperature then chill in the refrigerator.
- Serve the chilled pudding topped with whipped cream.
Makes 10 servings.
two yolks 