Ingredients with Measurements:
- 1 liter of fresh pig's blood
- 500g of granulated sugar
- 200g of dark chocolate chips
- 100g of roasted hazelnuts, chopped
- 1 liter of whole milk
- 100g of cornstarch
- 1 cinnamon stick
- 1 vanilla bean
Special equipment needed:
- Large saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Serving bowls or cups
Step-by-step instructions:
1. In a large saucepan, combine the pig's blood, sugar, cinnamon stick, and vanilla bean. Whisk together until the sugar has dissolved.
2. Over medium heat, bring the mixture to a simmer, stirring constantly with a wooden spoon.
3. In a mixing bowl, whisk together the cornstarch and milk until smooth.
4. Slowly pour the milk mixture into the saucepan, whisking constantly to prevent lumps from forming.
5. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of the spoon. This should take about 20-25 minutes.
6. Remove the cinnamon stick and vanilla bean from the mixture and discard.
7. Stir in the chocolate chips and chopped hazelnuts until they are evenly distributed.
8. Pour the mixture into serving bowls or cups and let it cool to room temperature.
9. Once cooled, cover the bowls or cups with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
This recipe makes about 8 servings.
Nutritional information:
Calories per serving: 450
Total fat: 16g
Saturated fat: 6g
Cholesterol: 100mg
Sodium: 100mg
Total carbohydrates: 68g
Dietary fiber: 3g
Sugars: 50g
Protein: 12g
Substitutions for ingredients:
- Instead of pig's blood, you can use cow's blood or skip it altogether and use cocoa powder to achieve the same color.
- You can use any type of chocolate chips you prefer, such as milk chocolate or white chocolate.
- Almonds or walnuts can be used instead of hazelnuts.
Variations:
- Add a pinch of chili powder for a spicy kick.
- Use orange zest instead of cinnamon for a citrusy twist.
- Top with whipped cream or fresh berries for added flavor.
Tips and tricks:
- Stir constantly to prevent lumps from forming.
- Use a whisk to ensure the mixture is smooth.
- Let the mixture cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the bowls or cups with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve in small cups or bowls and sprinkle with chopped hazelnuts or chocolate shavings.
Garnishes:
Chopped hazelnuts or chocolate shavings.
Pairings:
This dessert pairs well with a strong espresso or a glass of red wine.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the mixture is too thin, add a little more cornstarch to thicken it.
Food safety advice:
- Use fresh pig's blood from a reputable source.
- Cook the mixture thoroughly to prevent any risk of foodborne illness.
- Store the dessert in the refrigerator and discard any leftovers after 3 days.
Food history:
Sanguinaccio Dolce is a traditional Italian dessert made with pig's blood, sugar, and chocolate. It originated in the regions of Umbria and Lazio and is typically served during the winter months.
Flavor profiles:
This dessert is rich and chocolatey with a nutty crunch from the hazelnuts.
Serving suggestions:
Serve in small cups or bowls and enjoy as a decadent dessert after a hearty meal.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Chocolatey, Nutty, Creamy