ItalianPastry
Sanguinaccio di Carnevale
by Manu Food · 60K subscribers on YouTube
Sanguinaccio di Carnevale is a traditional Italian chocolate cream from the Carnival period. It is made with cocoa, sugar, milk, and cinnamon, thickened with flour and cornstarch, enriched with dark chocolate and butter, and finished with pine nuts for a delightful texture.
- Difficulty
- medium
Ingredients
9 items- 100 gUnsweetened Cocoa
- 250 gGranulated Sugar
- 500 mlMilk
- 25 gCorn StarchIf unavailable, substitute with additional flour.
- 25 gFlour
- 5 gGround Cinnamon
- 50 gDark Chocolate
- 30 gButter
- Pine NutsTo taste.
Method
- Sift the cocoa and place it in a bowl. Add cinnamon, sugar, flour, and cornstarch. Mix dry ingredients together.
- Gradually add half of the cold milk, whisking continuously until a dense cream forms.
- Slowly add the remaining milk, mixing until smooth.
- Transfer the mixture to a saucepan and cook over low heat, stirring constantly.
- Add the dark chocolate once the cream begins to thicken.
- When the cream has reached the desired density, add the butter and stir until glossy.
- Pour the cream into a bowl to cool, avoiding scraping the bottom to prevent burnt bits.
- Allow to cool slightly, then cover with plastic wrap directly on the surface.
- Once completely cooled, stir in pine nuts. Serve.
