Espresso Chocolate Pudding with Pine Nuts: Sanguinaccio

1. 1

   Mix the cocoa powder, flour, and sugar in a mixing bowl.

2. 2

   Slowly whisk in a bit of the milk to form a paste, then add the remaining milk to make a thin batter.

3. 3

   Transfer to a large saucepan and, stirring constantly over medium heat, slowly bring to a boil.

4. 4

   Remove from heat, add the grated chocolate and espresso, and stir to mix well.

5. 5

   When the chocolate is completely melted, fill 6 (6-ounce) ramekins four-fifths full, and allow to cool.

6. 6

   Cover each with a dollop of whipped cream and sprinkle with the pine nuts.

7. 7

   Serve immediately, or chill until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.