Espresso Chocolate Pudding with Pine Nuts: Sanguinaccio (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
3/4 cup unsweetened cocoa powder |
1/4 cup all-purpose flour |
1 cup sugar |
3 1/2 cups whole milk |
10 ounces semisweet chocolate, coarsely grated |
1/4 cup espresso, or strong coffee |
1/2 cup heavy cream, whipped to soft peak |
5 tablespoons pine nuts, baked for 8 minutes in a 400 degree fahrenheit oven |
Directions:
1. Mix the cocoa powder, flour, and sugar in a mixing bowl. Slowly whisk in a bit of the milk to form a paste, then add the remaining milk to make a thin batter. Transfer to a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add the grated chocolate and espresso, and stir to mix well. When the chocolate is completely melted, fill 6 (6-ounce) ramekins four-fifths full, and allow to cool.
2. Cover each with a dollop of whipped cream and sprinkle with the pine nuts. Serve immediately, or chill until needed.
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