Sweet Sanguinaccio with Glazed Chiacchiere, a traditional recipe also for Bimby.

In the past, sanguinaccio was made quite differently, methods now prohibited.
This recipe resembles the old one only in color and texture.
It is a simple and delicious cream based on dark chocolate, cocoa, and cinnamon, prepared in many regions of Italy during Carnival.
Today I present it in a single-serve version with a chocolate-glazed chiacchiera on top ready to be dipped.

Ingredients

Shopping List

2 cups whole milk
1 cup sugar (or 1 cup erythritol or 1/4 cup stevia)
2/3 cup unsweetened cocoa powder
3.5 oz dark chocolate
1/3 cup cornstarch (corn flour)
2 tbsps butter
1/2 tsp ground cinnamon
cookies (or glazed chiacchiere see recipe click)

Tools

What we need to make

1 Pot or the Bimby
1 Whisk
6 Bowls

Steps

To make the Sweet Sanguinaccio with Glazed Chiacchiere

we must first make the glazed chiacchiere by following my recipe which you can find by clicking here.
While the chiacchiere are cooling, start the procedure for the sanguinaccio,
combine the sugar with the cinnamon, cornstarch, and cocoa in a large bowl.
Sift them, collecting them in a sufficiently large bowl.
Gradually add the cold milk, stirring with a whisk to avoid lumps. Transfer the mixture to a pot and place it over low heat, where it should thicken while stirring often: it will take about 10 minutes.
Meanwhile, coarsely chop the dark chocolate, and when the cream is thickened, pour it into the pot, stirring with the whisk until completely melted. Finally, add the butter, mix well, and turn off the heat.
Pour the sanguinaccio into 6 small bowls, and let cool for the first half hour out of the fridge.
Then add a glazed chiacchiera and continue cooling for another hour and a half still out of the fridge.
To prepare Sweet Sanguinaccio with Glazed Chiacchiere
we must first make the glazed chiacchiere by following my recipe which you can find by clicking here.
While the chiacchiere are cooling, start the procedure for the sanguinaccio,
In the Bimby jug, place the dark chocolate pieces about 3/4 inch and chop for 8 sec at speed 10. Collect with the spatula and transfer to a small bowl.
Put the sugar with the cinnamon, cornstarch, and cocoa in the jug and pulverize for 10 sec at speed 8.
Collect with the spatula and pour in the milk. Cook for 6 min at 212°F speed 1.
Add the butter and chopped chocolate into the jug and mix for 2 minutes at speed 2.
Pour the sanguinaccio into 6 small bowls, and let cool for the first half hour out of the fridge.
Then add a glazed chiacchiera and continue cooling for another hour and a half still out of the fridge.