The sweet sanguinaccio is a chocolate-based cream commonly prepared during the carnival season to accompany chiacchiere.
The name of this delicious spoon dessert is the only thing that remains unchanged from the ancient recipe of sanguinaccio, which was indeed made with freshly slaughtered pig’s blood.
Today, it is practically impossible to find sanguinaccio prepared according to ancient tradition, and over time, the recipe has been adapted using common ingredients like milk, dark chocolate, cinnamon, sugar, cocoa powder, butter, and cornstarch to give it its classic creamy consistency.
Making it at home is really easy and quick.
Now take a minute to read the recipe and then…let’s cook and eat!!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups milk
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1 tsp ground cinnamon
- 2 tbsps butter
- 3.5 oz dark chocolate
Tools
- 1 Kitchen Scale
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 1 Saucepan
- 1 Plastic Wrap
Steps
To prepare the sanguinaccio, start by sifting the cocoa powder and cornstarch into a bowl, then add the sugar and cinnamon, and using a whisk, mix all the powders.
Add the milk gradually in two stages, continuing to stir to prevent lumps from forming.
Then transfer everything to a saucepan on the stove and continue stirring until the cream starts to thicken.
Next, add the dark chocolate cut into flakes, and when it is also melted, finally add the cold butter in small pieces and let it blend with the rest of the cream.
When you have obtained a homogeneous, smooth, and shiny mixture, transfer it into a small bowl, cover with plastic wrap in contact, and let the sanguinaccio cool at room temperature for 1 hour.
When ready to serve, you can decorate the surface with grated chocolate and cinnamon powder or with pine nuts or chocolate chips😉.
