Sanguinaccio

The Robber and I have been treating ourselves to what I think this is at Cafe Venecia in Palo Alto for the last few years-- I'll admit this recipe is the reason I saved any of the Italian newspapers in the first place. I'm hoping it delivers when I actually make some. From AdriBarrCrocetti.com. Serves 4 or more, depending on serving size.

Ingredients

3 T cornstarch
1 C sugar
1/3 C unsweetened cocoa powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch salt
1 1/2 C whole milk
1 1/2 C heavy cream
4 large egg yolks
1 vanilla bean
4 oz 62% semisweet chocolate, finely chopped
Whipped cream, to garnish

Directions

1. Pour the milk into a 2 qt saucepan. Split the vanilla bean lengthwise. Scrape the seeds into the saucepan and add the bean. Heat over a medium flame until small bubbles form around the edges. Remove the pan from the heat. Cover and set aside to steep for 20 min.

2. Blend the cornstarch, sugar, cocoa, cinnamon, nutmeg, and salt in a medium bowl.

3. Add the cream and combine. Add the egg yolks and beat well.

4. Slowly pour all the hot milk over the cocoa mixture, whisking constantly. Return the mixture to the saucepan. Stir over a medium low flame until it thickens and comes to a boil, about 7-8 minutes.

5. Melt the chocolate in the microwave or over a double boiler.

6. Remove the milk mixture from the heat. Remove and discard the vanilla bean. Add the melted chocolate, stirring until smooth. Garnish with whipped cream.