AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Sanguinaccio is a cream or sauce used primarily for dipping chiacchiere into [a fried cookie eaten at carnival time (mardi gras)]. At one time this recipe was prepared with pig's blood, but today this is no longer possible because of health and sanitation laws that have been put in place (thank heaven). It used to be made with blood and chocolate; now it is all chocolate and simply delicious and, by the way, quite rich.

Ingredients

fresh whole milk                               1 quart

sugar                                                1 pound

dark semi-sweet chocolate                 8 ounces

ground cinnamon                             1/2 teaspoon

corn starch                                       1/3 cup

unsweetened baker's chocolate           8 ounces

butter                                               4 ounces

vanilla                                              1 teaspoon

How To Do It

Pour into a large sauce-pan, the sugar, cinnamon, and corn starch.

Very slowly add the milk while stirring constantly until all the milk is added and the starch is completely dissolved.

Add the unsweetened chocolate.

Put this pan of sugar, cinnamon, starch, chocolate and milk on a stove burner over medium heat and stir constantly until  the chocolate is completely melted.

Add the butter and bring the mixture to a boil stirring constantly and let it boil for two minutes.

Remove the pan from the stove and let the chocolate sauce cool to room temperature.

Add the vanilla.

Add milk chocolate chips, candied cedar and/or raisins if you like.

Serve in small portions for dipping your carnevale cookies.