Ingredients with Measurements:
- 1 liter of whole milk
- 250 grams of dark chocolate
- 100 grams of sugar
- 50 grams of cornstarch
- 1 tablespoon of instant coffee
- 1 tablespoon of unsweetened cocoa powder
- Pinch of salt
Special equipment needed:
- Large saucepan
- Whisk
- Mixing bowl
- Serving bowls or cups
Step-by-step instructions:
1. In a large saucepan, heat the milk over medium heat until it comes to a simmer.
2. Add the dark chocolate to the saucepan and whisk until it has melted and combined with the milk.
3. In a mixing bowl, combine the sugar, cornstarch, instant coffee, cocoa powder, and salt.
4. Slowly whisk the dry ingredients into the chocolate milk mixture until it thickens and comes to a boil.
5. Reduce the heat to low and continue to whisk for 5-7 minutes until the mixture has thickened and become smooth.
6. Remove the saucepan from the heat and let it cool for a few minutes.
7. Pour the mixture into serving bowls or cups and let it cool to room temperature.
8. Once cooled, cover the bowls or cups with plastic wrap and refrigerate for at least 2 hours or overnight.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for heating the milk and low heat for thickening the mixture.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 11g
Cholesterol: 25mg
Sodium: 100mg
Total carbohydrates: 42g
Dietary fiber: 3g
Sugars: 32g
Protein: 7g
Substitutions for ingredients:
- You can use semi-sweet chocolate instead of dark chocolate.
- You can use regular cocoa powder instead of unsweetened cocoa powder.
- You can use regular coffee instead of instant coffee.
Variations:
- You can add a splash of rum or brandy to the mixture for an adult version.
- 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 becomes too thick, you can add a little more milk to thin it out.
- Serve the sanguinaccio dolce chilled for the best taste.
Storage instructions:
Store the sanguinaccio dolce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sanguinaccio dolce, place it in a saucepan over low heat and whisk until it has warmed through.
Presentation ideas:
Serve the sanguinaccio dolce in small bowls or cups and top it with a sprinkle of cocoa powder or shaved chocolate.
Garnishes:
Top the sanguinaccio dolce with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the sanguinaccio dolce with a cup of coffee or a glass of red wine.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
If the mixture becomes too thick, you can add a little more milk to thin it out. If it becomes too thin, you can whisk in a little more cornstarch.
Food safety advice:
Make sure to refrigerate the sanguinaccio dolce immediately after making it and do not leave it out at room temperature for too long.
Food history:
Sanguinaccio dolce is a traditional Italian dessert that originated in the regions of Umbria and Lazio. It is typically made with pig's blood, sugar, and chocolate, but this recipe uses cornstarch instead of blood.
Flavor profiles:
The sanguinaccio dolce has a rich and creamy chocolate flavor with a hint of coffee.
Serving suggestions:
Serve the sanguinaccio dolce as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Chocolatey, Coffee, Creamy, Coffee-Flavored