Ingredients with Measurements:
- 1 liter of whole milk
- 200 grams of dark chocolate
- 200 grams of sugar
- 100 grams of cornstarch
- 1 can of coconut milk
- 1 cup of diced pineapple
- Pinch of salt
Special equipment needed:
- Large saucepan
- Whisk
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a large saucepan, heat the whole milk over medium heat until it starts to simmer.
2. Add the dark chocolate and sugar to the milk and whisk until the chocolate is melted and the sugar is dissolved.
3. In a small bowl, mix the cornstarch with a little bit of cold water until it forms a smooth paste.
4. Slowly add the cornstarch paste to the chocolate milk mixture, whisking constantly to prevent lumps from forming.
5. Add the can of coconut milk and a pinch of salt to the saucepan and continue to whisk until the mixture thickens and starts to boil.
6. Reduce the heat to low and continue to cook the mixture for another 5-10 minutes, stirring occasionally with a wooden spoon.
7. Remove the saucepan from the heat and let the mixture cool down for a few minutes.
8. Add the diced pineapple to the mixture and stir well.
9. Pour the sanguinaccio dolce into serving bowls and let it cool down to room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for simmering the milk
- Low heat for cooking the mixture
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 400 per serving
- Fat: 20g
- Carbohydrates: 50g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of chocolate you like, but dark chocolate is recommended for a richer flavor.
- You can use any type of fruit you like, but pineapple goes well with the coconut and chocolate flavors.
Variations:
- You can add shredded coconut to the mixture for extra texture and flavor.
- You can add a pinch of cinnamon or nutmeg for a spicy twist.
- You can add a splash of rum or brandy for an adult version of this dessert.
Tips and tricks:
- Whisk the mixture constantly to prevent lumps from forming.
- Let the mixture cool down for a few minutes before adding the pineapple to prevent it from becoming too mushy.
- Serve the sanguinaccio dolce with a dollop of whipped cream or a sprinkle of shredded coconut on top.
Storage instructions:
- Store the sanguinaccio dolce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sanguinaccio dolce in the microwave or on the stovetop until warm.
Presentation ideas:
- Serve the sanguinaccio dolce in small bowls or cups.
- Garnish with a slice of pineapple or a sprinkle of shredded coconut.
Pairings:
- Serve the sanguinaccio dolce with a cup of coffee or tea.
Suggested side dishes:
- This dessert is rich and decadent on its own, but you can serve it with a light salad or fruit platter to balance out the flavors.
Troubleshooting advice:
- If the mixture is too thick, add a little bit of milk to thin it out.
- If the mixture is too thin, add a little bit more cornstarch to thicken it up.
Food safety advice:
- Make sure to cook the mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Sanguinaccio dolce is a traditional Italian dessert made with pig's blood, chocolate, and sugar. This version uses cornstarch instead of blood for a vegetarian-friendly option.
Flavor profiles:
- This dessert is rich, creamy, and chocolatey with a hint of coconut and pineapple.
Serving suggestions:
- Serve the sanguinaccio dolce as a dessert after a hearty Italian meal.
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Taste: Sweet, Creamy, Coconutty, Pineapple, Rich, Pineapple-Flavored