Authentic Italian Sanguinaccio (Chocolate Blood Pudding) Recipe

Ingredients

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 3.5 ounces dark chocolate (70% cocoa)
  • 1 cup pig’s blood (or substitute with red wine or beet juice if unavailable)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract

Steps and instructions

  1. In a large saucepan, combine the milk, sugar, cocoa powder, and flour. Heat over medium heat, stirring constantly, until the mixture is thoroughly combined and begins to thicken.
  2. While the mixture is heating, chop the dark chocolate into small pieces.
  3. When the milk mixture has thickened, reduce heat to low and add the chopped chocolate, stirring until it is completely melted and the mixture is smooth.
  4. Slowly pour in the pig’s blood (or substitute), stirring constantly. Continue to cook over low heat, stirring, until the mixture is thick and creamy.
  5. Add the cinnamon and vanilla extract, stirring until they are well incorporated.
  6. Remove the pan from heat and let the mixture cool slightly. It will continue to thicken as it cools.
  7. Serve warm or refrigerate until ready to serve. The sanguinaccio can be served as a dessert pudding, or used as a creamy, rich filling for pies, pastries, or cakes.

Tools for making

  • Saucepan - A large saucepan is needed to heat and cook the mixture.
  • Whisk - A whisk is essential for stirring and combining the ingredients without creating lumps.
  • Chopping board - A chopping board is needed to chop the dark chocolate into small pieces.
  • Knife - A knife is needed to chop the dark chocolate on the chopping board.
  • Spatula - A spatula is useful for scraping the sides of the saucepan and ensuring all ingredients are well mixed.
  • Measuring cups - Measuring cups are necessary to accurately measure the milk, sugar, cocoa powder, and flour.
  • Measuring spoons - Measuring spoons are needed to measure the ground cinnamon and vanilla extract.
  • Stove - A stove is required for heating and cooking the mixture.

Recipe variations

  • Use a different type of milk such as almond milk or coconut milk for a dairy-free version.
  • Experiment with different sweeteners like honey, maple syrup, or agave syrup instead of granulated sugar.
  • Add a pinch of chili powder or cayenne pepper for a spicy kick.
  • Replace the all-purpose flour with gluten-free flour for a gluten-free option.
  • Try different flavors of dark chocolate, such as mint or orange-infused chocolate.
  • Substitute the pig’s blood with red wine or beet juice for a vegetarian or vegan alternative.
  • Add a handful of chopped nuts, such as toasted hazelnuts or almonds, for added texture.
  • Sprinkle some grated orange zest or a dash of espresso powder for extra flavor.
  • Serve the sanguinaccio with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Recipe overview

Sanguinaccio is a traditional Italian dessert that is surprisingly rich and delicious with a unique ingredient - pig's blood. This creamy, indulgent pudding is made with a mix of milk, sugar, cocoa powder and dark chocolate. While the idea of using pig’s blood might seem a bit daunting or unconventional, it lends a distinct depth and richness to the dish. If pig’s blood is not available or does not suit your dietary preferences, you can substitute it with red wine or beet juice. The addition of ground cinnamon and vanilla extract brings a wonderful aroma and sweetness to balance out the flavors. This dessert can be enjoyed as is, or used as a delectable filling for pies and pastries. As you prepare this recipe, anticipate a rewarding culinary experience that gives you a taste of Italy’s rich culinary heritage.

Common questions

  1. Can I substitute pig's blood with anything else? Yes, you can substitute pig's blood with red wine or beet juice.
  2. Can I use a different type of chocolate? Yes, you can use any type of dark chocolate with at least 70% cocoa content.
  3. Can I make this recipe in advance? Yes, you can refrigerate the sanguinaccio until you are ready to serve it.
  4. Can I use a different type of milk? Whole milk is recommended for its creamy texture, but you can experiment with other types of milk if desired.
  5. Can I adjust the amount of sugar? You can adjust the amount of sugar to suit your taste preferences, but keep in mind that it may affect the overall sweetness of the dessert.
  6. Can I add any additional flavors or spices? Feel free to add other flavors or spices such as orange zest or nutmeg to enhance the taste according to your preference.
  7. How long does it take for the mixture to thicken? The mixture will begin to thicken as it heats and should reach a thick and creamy consistency after approximately 15-20 minutes.
  8. Can I serve sanguinaccio in different ways? Yes, sanguinaccio can be enjoyed as a dessert pudding or used as a filling for pies, pastries, or cakes.

Serving dishes and utensils

  • Saucepan - A large saucepan is needed to heat and cook the sanguinaccio mixture.
  • Whisk - A whisk is essential for stirring and incorporating the ingredients smoothly.
  • Chopping board - A sturdy chopping board is needed to chop the dark chocolate into small pieces.
  • Knife - A sharp knife is required to chop the dark chocolate.
  • Spatula - A spatula can be used to scrape the sides of the saucepan while cooking the mixture.
  • Heatproof serving bowls - Heatproof bowls are ideal for serving the warm sanguinaccio.
  • Refrigerator - If you plan to refrigerate the sanguinaccio before serving, a refrigerator is necessary to chill the dessert.

Origin stories

Sanguinaccio is a traditional Italian dish that hails from the southern regions of the country, notably Sicily and Campania. Its name derives from the word 'sangue,' which is Italian for 'blood,' referencing its unique and somewhat unsettling main ingredient - pig's blood. This rich, dark dessert has its roots in the rural farming communities of the past, where, in the spirit of resourcefulness and zero-waste, every part of the pig was used in some way during slaughter season, including the blood. While the use of blood in a sweet dish may strike some as strange, it gives this dessert an undeniably rich and creamy texture. Over time, due to health regulations and changing tastes, many modern versions of Sanguinaccio have swapped out the blood for more conventional ingredients, though traditional preparations are still enjoyed in certain locales.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.