Espresso Chocolate Pudding With Pine Nuts - {Sanguinaccio}

Recipe Ingredients

3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	198g / 7oz	Sugar
3 1/2 cups	829ml	Whole milk
10 oz	284g	Semisweet chocolate - coarsely grated
1/4 cup	59ml	Espresso
		= (or strong coffee)
1/2 cup	118ml	Heavy cream - whipped soft peaks
5 tablespoons	75ml	Pine nuts - baked for 8
		Minutes in a 400 degree oven

Recipe Instructions

Mix the cocoa powder, flour, and sugar in a mixing bowl. Slowly whisk in a bit of the milk to form a paste, then add the remaining milk to make a thin batter.

Transfer to a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add the grated chocolate and espresso, and stir to mix well.

When the chocolate is completely melted, fill 6 (6-ounce) ramekins four-fifths full, and allow to cool.

Cover each with a dollop of whipped cream and sprinkle with the pine nuts. Serve immediately, or chill until needed.

This recipe yields 6 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B13) - from the TV FOOD NETWORK

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