Sanguinaccio — Neapolitan Chocolate Budino
This is an ancient Neapolitan recipe I learned about from Chef Mario Batali. It is incredibly easy to make, can be prepared in advance, and absolutely satisfies all lovers of the cocoa bean, particularly those with a propensity for intense, bitter chocolate.
Ingredients
- 1 cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 cups sugar
- 4.5 cups whole milk
- 12 ounces semisweet chocolate, grated
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 5 tablespoons pine nuts, toasted
Instructions
- In a large bowl, whisk together cocoa powder, flour, and sugar.
- Whisk in a bit of milk slowly to form a paste, then slowly whisk in the remaining milk.
- Transfer to a large saucepan. Bring to a boil over medium-high heat, whisking constantly.
- Remove from heat. Add chocolate, vanilla, and cinnamon. Stir to blend and melt the chocolate.
- Ladle into 6-ounce ramekins.
- Cool, then cover with plastic wrap and refrigerate until cold.
- Serve with unsweetened whipped cream and garnish with toasted pine nuts.
💡 James' Tip
Whisk constantly while bringing to a boil — this prevents lumps and ensures a silky-smooth texture. The cinnamon adds a subtle warmth that elevates the chocolate beautifully.
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