Gianduiotto - Italian Chocolate Pudding from "Mangia e Taci"

Here's another recipe from our family cookbook Mangia e Taci, available at www.lulu.com. (fyi...We make no money off of this book; it was done mainly for family and friends to share.) Aside from favorite recipes from my mom's kitchen, the book includes a bit of family history, dad's musical recipes and some stories written by all of us D'Orazi children. I chose to post this recipe for Gianduiotto (pronounced jan-doo-YOHT-oh) because my birthday is tomorrow. Hint, hint!

Gianduiotto

Italian Chocolate Pudding

This is a dessert that is not as sweet as most American puddings, but is almost as easy to make. Once again it can be surrounded by liqueurs to heighten the flavor and create a more intriguing presentation for company.

Happy Birthday to me...

½ cup unsalted butter

½ cup sugar

½ cup unbleached flour

½ cup sweet chocolate powder

3 tablespoon unsweetened cocoa powder

5 cups milk (preferably whole, but 2 percent works), heated

Amaretti cookies, crumbled (optional)

2 to 3 tablespoon sweet vermouth (optional)

Melt butter in a medium saucepan over medium to medium low heat. Add sugar, flour, chocolate, and cocoa and cook stirring constantly for 5 minutes—the mixture will be thick and paste like. Add the hot milk a little at a time, incorporating it after each addition. Simmer the mixture over medium low heat for about 15 to 20 minutes, stirring frequently to avoid scorching. The mixture will be very thick, but still pour able. Moisten the cookie crumbs with the vermouth, if used, and spread in the bottom of a shallow serving bowl or casserole dish. Pour the pudding mixture over the crumbs, cool, cover, and refrigerate overnight. The pudding will set up and form a thin skin over the top. Serve with whipped cream if desired. Serves 6 to 8.

Joanne’s comment: This pudding was outstanding and easy to make! Instead of chilling it over night, I made it in the morning, chilled it for 8 hours and we had it for dessert that evening. We couldn’t wait!