If chatter is the protagonist of Carnival, the Black pudding is undoubtedly their ideal companion for adventures. Forget grandma's old recipe with pig's blood: the modern version is a dense, fragrant, and irresistible dark chocolate cream, perfect enjoyed by the spoonful or as a dip for your fried foods.
The Ingredients
- 1 l of whole milk
- 400 g of sugar
- 300 g of good quality dark chocolate
- 100 g of bitter cocoa
- 100 g of flour (or cornstarch for an even silkier consistency)
- 30 g of Strega liqueur
- Candied orange and pine nuts to taste
1) The mix of powders 🥣
In a large bowl, sift together the unsweetened cocoa powder and flour (or starch). Add the sugar and mix well with a whisk. This step is essential to avoid lumps forming when adding the liquids.
2) Slow cooking 🔥
Gradually pour the milk into the dry ingredients, stirring constantly. Once the mixture is smooth, transfer it to the stove. (Our JANET saucepan is ideal for this step: its structure allows for even heat distribution, essential for gently thickening the cream without burning the bottom.)
3) The chocolate heart 🍫
When the cream begins to heat and thicken, add the coarsely chopped dark chocolate. Continue stirring until it has completely melted, giving the black pudding its characteristic dark, intense color.
4) The finishing touch and the aromas ✨
Once the desired consistency is reached, remove the pan from the heat and add the Strega liqueur. Stir well and let cool. Finally, add the pine nuts and candied orange cubes for a refreshing touch.
Mamù's tip: Black pudding tends to firm up further as it cools. If you prefer it thinner, you can add a splash of warm milk before serving. Store it in the refrigerator, but remember to bring it to room temperature to fully enjoy its aroma!
Ready to immerse your chatter in this delight? 🤤
