Espresso Chocolate Pudding with Pine Nuts: Sanguinaccio

• 3/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1 cup sugar
• 3 1/2 cups whole milk
• 10 ounces semisweet chocolate, coarsely grated
• 1/4 cup espresso, or strong coffee
• 1/2 cup heavy cream, whipped to soft peak
• 5 tablespoons pine nuts, baked for 8 minutes in a 400 degree Fahrenheit oven

1. Mix the cocoa powder, flour, and sugar in a mixing bowl.
2. Slowly whisk in a bit of the milk to form a paste, then add the remaining milk to make a thin batter.
3. Transfer to a large saucepan and, stirring constantly over medium heat, slowly bring to a boil.
4. Remove from heat, add the grated chocolate and espresso, and stir to mix well.
5. When the chocolate is completely melted, fill 6 (6-ounce) ramekins four-fifths full, and allow to cool.
6. Cover each with a dollop of whipped cream and sprinkle with the pine nuts.
7. Serve immediately, or chill until needed.

cocoa, allpurpose, sugar, milk, chocolate, espresso, heavy cream, pine nuts

Taken from www.foodnetwork.com/recipes/mario-batali/espresso-chocolate-pudding-with-pine-nuts-sanguinaccio-recipe.html (may not work)