Recipe Archives->Desserts Pudding->Choc Cinnamon

 
Chocolate and Cinnamon Pudding (Sanguinaccio)
Yield: 10 servings
  
1 cup unsweetened cocoa powder
2 cups sugar
1/3 cup flour
4 1/2 cups milk
12 ounces semisweet chocolate, grated
1 teaspoon vanilla extract
1 teaspoon cinnamon
5 tablespoons pine nuts, toasted under the broiler until light golden brown
 
10 6-ounce ramekins
  
Mix the cocoa powder, sugar and flour together and place in a mixing
bowl.  Slowly whisk in the milk to first form a paste and later to
dissolve the dry ingredients into the milk. Place milk mixture into
a large saucepan and, stirring constantly over medium heat, slowly
bring to a boil. Remove from heat and add chocolate, vanilla and
cinnamon and stir to mix well and to melt chocolate. Fill the
ramekins to 4/5 full, and allow to cool. Sprinkle each with toasted
pine nuts and serve.

Printable version: choc-cinnamon.txt.