Desserts > Italian > Chocolate Desserts > Sanguinaccio Dolci

Sanguinaccio Dolce with Mascarpone and Nutella Recipe

Ingredients with Measurements:
- 1 liter of whole milk
- 300 grams of dark chocolate
- 200 grams of sugar
- 100 grams of cornstarch
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 250 grams of mascarpone cheese
- 150 grams of Nutella

Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Serving bowls

Step-by-step instructions:
1. In a medium-sized saucepan, heat the milk over medium heat until it starts to simmer.
2. Add the dark chocolate to the milk and whisk until it is completely melted and combined.
3. In a mixing bowl, combine the sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until everything is well combined.
4. Slowly add the dry ingredients to the chocolate milk mixture, whisking constantly to prevent lumps from forming.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil. This should take about 10-15 minutes.
6. Once the mixture has thickened, remove it from the heat and let it cool for a few minutes.
7. In a separate mixing bowl, beat the mascarpone cheese with an electric mixer until it is smooth and creamy.
8. Add the Nutella to the mascarpone cheese and beat until everything is well combined.
9. Pour the chocolate mixture into serving bowls and let it cool for a few minutes.
10. Once the chocolate mixture has cooled slightly, spoon the mascarpone and Nutella mixture on top of it.
11. Serve immediately or refrigerate until ready to serve.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
This recipe makes about 6 servings.

Nutritional information:
Calories per serving: 580
Total fat: 36g
Saturated fat: 21g
Cholesterol: 60mg
Sodium: 190mg
Total carbohydrates: 60g
Dietary fiber: 3g
Sugars: 44g
Protein: 8g

Substitutions for ingredients:
- You can use any type of chocolate you prefer, but dark chocolate works best for this recipe.
- If you don't have mascarpone cheese, you can use cream cheese instead.
- You can use any type of hazelnut spread instead of Nutella.

Variations:
- You can add a splash of rum or brandy to the chocolate mixture for a boozy twist.
- You can top the dessert with whipped cream or chopped nuts for added texture and flavor.

Tips and tricks:
- Make sure to whisk the chocolate mixture constantly while cooking to prevent lumps from forming.
- Let the chocolate mixture cool slightly before adding the mascarpone and Nutella mixture to prevent it from melting.
- Serve the dessert chilled for the best flavor and texture.

Storage instructions:
Store any leftover Sanguinaccio Dolce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
This dessert is best served chilled, so there is no need to reheat it.

Presentation ideas:
Serve the dessert in individual serving bowls and top with a dollop of whipped cream and a sprinkle of cocoa powder.

Garnishes:
Whipped cream, chopped nuts, cocoa powder, or fresh berries.

Pairings:
This dessert pairs well with a glass of red wine or a cup of coffee.

Suggested side dishes:
This dessert is rich and decadent, so it doesn't need any side dishes.

Troubleshooting advice:
- If the chocolate mixture is too thick, you can add a splash of milk to thin it out.
- If the mascarpone and Nutella mixture is too thick, you can add a splash of cream to thin it out.

Food safety advice:
Make sure to store any leftover dessert in the refrigerator and consume it within 3 days.

Food history:
Sanguinaccio Dolce is a traditional Italian dessert that originated in the region of Umbria. It is typically made with pig's blood, but this recipe uses chocolate instead.

Flavor profiles:
This dessert is rich, creamy, and chocolatey with a hint of cinnamon and nutmeg. The mascarpone and Nutella mixture adds a sweet and nutty flavor to the dish.

Serving suggestions:
Serve this dessert as a sweet and indulgent treat after a hearty Italian meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Rich, Sweet, Chocolatey, Creamy, Nutty