Sanguinaccio or Carnival Sauce

Method

1. Sift the cocoa powder into a bowl.
2. Add a pinch of cinnamon (or half a tablespoon for this amount).
3. Add the sugar.
4. Add the sifted starches (cornstarch or flour).
5. Mix the dry ingredients.
6. Add a small amount of cold milk in a stream, whisking gradually to incorporate, and continue adding milk little by little until the mixture is smooth and dense enough to break any lumps.
7. Once smooth, pour in the remaining milk and mix well.
8. Transfer the mixture to a saucepan and cook over medium-high heat, then reduce to low heat once the mixture is warm.
9. When the milk is hot, add the chopped chocolate pieces and stir continuously until the sauce thickens to a pastry cream consistency.
10. Turn off the heat, add the butter in small pieces, and stir until melted to give the sauce a shiny finish.
11. Pour the sauce into a bowl, being careful not to scrape the bottom of the pan to avoid any burnt bits.
12. Cover with plastic wrap touching the surface and let it cool.
13. Serve with pine nuts on top and pair with chiacchiere (fried carnival pastries).