Chocolate sanguinaccio is a sweet cream with a fluid consistency, which until a few decades ago had fresh pig’s blood as its main ingredient, hence the name of this preparation. Fortunately, in recent times, pig’s blood has been removed, and now it is prepared with fresh milk (in the classic version, but we can use lactose-free milk, soy milk, almond milk, rice milk, etc.) chocolate, cinnamon, vanilla, etc… Every household has its own recipe; some add candied fruits, as I did, others add pine nuts, etc… Sanguinaccio is prepared only for Carnival and is used to accompany chiacchiere, easy-to-make sweets also typical of Carnival.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: Approximately 1 cup
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 7 oz Milk (also lactose-free)
- 3.2 oz Dark chocolate
- 1 tbsp Cornstarch
- 1 tbsp Unsweetened cocoa powder
- 3.5 oz Sugar
- 1 tbsp Mixed candied fruits
- 1 tsp Ground cinnamon (level)
- 1 packet Vanillin
- 2 tsps Rum (optional)
- 2 drops Orange flower water
Preparation
Sift the cornstarch and cocoa and place them in a saucepan along with the sugar, cinnamon, vanillin, drops of orange flower water, a pinch of salt, and very finely chopped candied fruits.
Mix well and slowly add the warm milk. Add the dark chocolate and cook the cream over very low heat, stirring continuously with a whisk until the chocolate is completely melted and the mixture is smooth, fluid, and velvety. It will take a few minutes, about 7-8 minutes, for the cream to start to thicken and coat the whisk. A few minutes before turning off, pour the rum and let the alcoholic part evaporate. Turn off the heat and let it cool, covering it only with a sieve that will allow the steam to escape, preventing condensation. Once the sanguinaccio has cooled, pour it into individual bowls and serve it with the carnival sweets.
