Chocolate and Cinnamon Pudding: Sanguinaccio (Mario Batali) |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
Ingredients:
1 cup unsweetened cocoa powder |
2 cups sugar |
1/3 cup flour |
4 1/2 cups milk |
12 ounces semisweet chocolate, grated |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
5 tablespoons pine nuts, toasted under the broiler until light golden brown |
10 (6-ounce) ramekins |
Directions:
1. Mix the cocoa powder, sugar, and flour together and place in a mixing bowl. Slowly whisk in the milk to first form a paste and later to dissolve the dry ingredients into the milk. Place milk mixture into a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add chocolate, vanilla, and cinnamon, and stir to mix well and to melt chocolate. Fill the ramekins to 4/5 full, and allow to cool. Sprinkle each with toasted pine nuts and serve.
|
|