Ingredients with Measurements:
- 1 liter of whole milk
- 200 grams of dark chocolate, chopped
- 200 grams of sugar
- 100 grams of cornstarch
- 50 grams of unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 200 grams of amaretti cookies, crushed
Special equipment needed:
- Large saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Serving bowls or glasses
Step-by-step instructions:
1. In a large saucepan, heat the milk over medium heat until it comes to a simmer.
2. Add the chopped chocolate, sugar, cornstarch, cocoa powder, vanilla extract, cinnamon, nutmeg, and salt to the saucepan. Whisk until the ingredients are well combined.
3. Reduce the heat to low and continue to whisk the mixture for about 10-15 minutes, or until it thickens and becomes smooth.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Pour the mixture into a mixing bowl and let it cool down to room temperature.
6. Once the mixture has cooled down, add the crushed amaretti cookies and mix well.
7. Divide the sanguinaccio dolce mixture into serving bowls or glasses.
8. Refrigerate the sanguinaccio dolce for at least 2 hours, or until it is set.
9. Serve the sanguinaccio dolce chilled, garnished with additional crushed amaretti cookies.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 72g
Protein: 8g
Sodium: 200mg
Sugar: 54g
Substitutions for ingredients:
- You can use semi-sweet chocolate instead of dark chocolate.
- You can use almond milk or soy milk instead of whole milk.
- You can use gluten-free cornstarch if needed.
Variations:
- You can add a splash of rum or brandy to the mixture for a boozy twist.
- You can top the sanguinaccio dolce with whipped cream or fresh berries.
Tips and tricks:
- Make sure to whisk the mixture constantly to prevent lumps from forming.
- If the mixture is too thick, you can add a little bit of milk to thin it out.
- You can also add a pinch of cayenne pepper for a spicy kick.
Storage instructions:
Store the sanguinaccio dolce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the sanguinaccio dolce in the microwave or on the stovetop over low heat.
Presentation ideas:
Serve the sanguinaccio dolce in individual glasses or bowls, garnished with crushed amaretti cookies.
Garnishes:
Crushed amaretti cookies, whipped cream, fresh berries.
Pairings:
This dessert pairs well with a sweet dessert wine, such as Moscato d'Asti.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the mixture is too thin, you can add more cornstarch to thicken it.
- If the mixture is too thick, you can add more milk to thin it out.
Food safety advice:
Make sure to cook the mixture thoroughly to prevent any potential foodborne illnesses.
Food history:
Sanguinaccio dolce is a traditional Italian dessert that originated in the southern region of Italy. It is typically made with pig's blood, but this recipe uses chocolate instead.
Flavor profiles:
This dessert is rich, chocolatey, and slightly spiced with cinnamon and nutmeg.
Serving suggestions:
Serve the sanguinaccio dolce chilled, garnished with crushed amaretti cookies and a dollop of whipped cream.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Creamy, Nutty, Chocolatey