Espresso Chocolate Pudding with Pine Nuts: Sanguinaccio

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

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

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.

Cover each with a dollop of whipped cream and sprinkle with the pine nuts. Serve immediately, or chill until needed.


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