Recipe information
Yield
makes 6 servings
Ingredients
5 cups milk
3 tablespoons all-purpose flour
4 ounces semisweet chocolate, grated or chopped fine
2 tablespoons sugar
1 tablespoon unsalted butter
Ground cinnamon
Brioche or panettone, torn into pieces, or hard buttery cookies
Preparation
Stir 1/2 cup of the milk and the flour together in a small bowl until smooth. Bring the remaining 4 1/2 cups milk just to the simmer in a medium saucepan over medium heat. Ladle 1 cup of the simmering milk over the chocolate in a heatproof bowl, let sit a minute, then whisk to dissolve the chocolate. Stir the chocolate mixture into the simmering milk. Strain the flour mixture into the saucepan, then stir in the sugar, butter, and cinnamon. Return to a simmer and cook, stirring, until thickened and smooth, about 5 minutes. Remove from the heat and let stand a minute or two. Ladle the soup into warm bowls. Pass the brioche, panettone, or cookies for dunking separately.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
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