Chocolate cuccía is a variation of the classic dessert version prepared on December 13th in Sicily for Saint Lucy’s Day. You can find the classic version HERE.
Like every traditional recipe, over the years many variations have been created, and the chocolate version of cuccía is one of the most delicious.
Today, chocolate cuccía could be described as a porridge; the consistency is slightly different, as the grain is whole unlike oats, but it’s a great snack or breakfast.
But now let’s see how to prepare chocolate cuccía in the following recipe.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Saint Lucy
Ingredients
- 12.3 oz cooked wheat
- 5.3 oz dark chocolate
- 5.3 oz unsweetened cocoa
- 4.2 oz sugar
- 2 cups milk
- 0.3 cup cornstarch
- 1 teaspoon cinnamon
- oz candied pumpkin (optional, I used fresh orange)
Steps
To prepare chocolate cuccía, I recommend soaking the grain at least a day before for 24 hours and rinsing it several times. The following day, cook the grain in plenty of water for at least 50 minutes.
Or you can use pre-cooked grain, drain it, and rinse under running water.
At this point, start preparing the chocolate cream: finely chop the chocolate, pour all the dry ingredients into a saucepan, namely cornstarch, cocoa, cinnamon, and sugar, then add the milk, stir, turn on the heat and cook until you have a thick cream, be sure to stir occasionally. At this point, add the melted chocolate and, if you like, the candied pumpkin, I added the peel of an organic orange. Now add the cold mixed grain and let it cool.
Saby recommends…
Chocolate cuccía can be served warm or put in the fridge to set for the next day.
