Sweet black pudding recipe

A recipe that recalls the ancient peasant custom, now prohibited, of making it with fresh pig blood: we are talking about black pudding! This name designates today, to the relief of all of us, a simple and delicious cream based on dark chocolate, cocoa, and cinnamon, prepared in many regions of Italy during the Carnival period: in fact, there is no more exquisite sauce in which to dip the chatter! Thick and silky, spicy, with nuances of floral acidity, the black pudding lives up to its name only in its color: a glossy and deep brown that turns slightly to ruby. At carnival every joke is worth it: let yourself be carried away by the suggestion, and enjoy this irresistible, enjoyment … but very innocent goodness of chocolate!


  • Whole milk 500 g
  • Sugar 200 g
  • Bitter cocoa powder 70 g
  • Dark chocolate 100 g
  • Corn starch (cornstarch) 40 g
  • Butter 30 g
  • Ground cinnamon 2 g



To prepare the sweet black pudding, start by combining the sugar with the cinnamon in a large bowl and, passing them through a sieve, also add the starch and cocoa.

Then add the cold milk slowly, stirring with a whisk to avoid the formation of lumps. Transfer the mixture to a saucepan and put it on low heat, where you will have to thicken it, stirring often: it will take about 10 minutes.

Meanwhile, coarsely chop the dark chocolate, and when the cream is thickened add it to the pot, stirring with whips until completely dissolved. Finally, add the butter9, also mix with the cream until it is nice and shiny and turn off the heat.

Pour the black pudding into a low, wide pan, cover with contact film and let it cool to room temperature. Then transfer to the fridge for at least 2 hours. After this time, the black pudding is ready to accompany your sweet carnival recipes!


Sweet black pudding can be kept in the fridge, covered with cling film, for up to 7 days.


You can perfume your black pudding by adding a little liqueur to your liking: try and tell us your version!

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