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Small glass cups of dark sanguinaccio dolce topped with candied orange peel and cocoa dust on a marble surface

Sanguinaccio Dolce: Naples' Silky Chocolate Pudding

A blood-free Neapolitan chocolate cream cooked on the stove with milk, dark chocolate and cornstarch, chilled and served with wafer biscuits.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian (Neapolitan)
Calories: 257
Ingredients Method Notes

Ingredients
  

For the chocolate cream
  • 700 ml whole milk divided
  • 100 g dark chocolate (70%) finely chopped
  • 30 g unsweetened cocoa powder
  • 80 g granulated sugar
  • 40 g cornstarch
  • 1 pinch fine salt about 1/8 tsp
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
For serving
  • 30 g candied orange peel, diced optional garnish
  • 12 pieces savoiardi or plain wafer biscuits for dipping, use gluten-free wafers if needed

Method
 

Make the chocolate cream
  1. In a mixing bowl, whisk together the cocoa powder, sugar, cornstarch and salt until no lumps remain.
  2. Pour in about 120 ml of the cold milk and whisk to a smooth, thick paste.
  3. Heat the remaining milk in a 3-quart / 2.8 L saucepan over medium heat until it starts to steam, about 4 minutes.
  4. Pour a ladleful of the hot milk into the cocoa paste, whisking to loosen it, then pour the mixture back into the saucepan with the rest of the milk.
  5. Add the chopped dark chocolate and cinnamon. Cook over medium-low heat, whisking constantly, for 8 to 10 minutes until the cream coats the back of a spoon and reaches 82 to 85 C / 180 to 185 F, just under a full boil.
  6. Remove from the heat and stir in the vanilla extract. If the cream looks lumpy, pass it through a fine-mesh sieve into a clean bowl.
Chill and serve
  1. Divide the cream among small serving cups or glasses. Press plastic wrap directly onto the surface of each and refrigerate for at least 2 hours, until fully set and cold.
  2. Before serving, top with diced candied orange peel and a light dusting of cocoa powder or cinnamon. Serve with savoiardi or wafer biscuits alongside for dipping.

Notes

  • Keep the milk under a full boil, around 82 to 85 C / 180 to 185 F, to avoid scorching.
  • Whisk without stopping once the cornstarch goes in, this is the one step that can't be rushed.
  • Chill for at least 2 hours; the cream firms up more than it looks like it will while warm.
  • Double the batch easily, just use a wider pot so the cream cooks evenly.