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Sanguinaccio as the name suggests was one day made with pork blood (sangue is blood in Italian), it can refer to a cake or in Naples is a thick chocolate cream usually served on Carneval with chiacchiere (see between my recipes for it)


1.1 l milk
400 g sugar (for my taste is too much I use 260 grams)
100 g bitter cocoa powder
100 g bittersweet chocolate
75 g wheat starch (or cornstarch)
2 T flour
vanilla extract
cinnamon
1 T butter
dark rum half a small liquor glass





Dissolve the starch and the flour with a little bit of cold milk, taken from the total (separately), then pour into a pot, add the sifted cocoa, the remaining milk and the chocolate in pieces, the sugar and butter. Bring to a boil, stirring with a whisk, let cook 5 minutes. Out of the stove add the vanilla and rum. Pass through a chinoise if necessary.

Stir to let cool and then refrigerate.

I serve it in small liquor glassed with a dust of white chocolate.