- 2 Cups whole milk
- 1 Cup heavy cream
- 2/3 Cups sugar
- 2 Tablespoons cornstarch, sifted
- 2/3 Cups cocoa powder, sifted
- 1/4 Cup boiling water
- 4 egg yolks, at room temperature
- 2 1/4 Teaspoons vanilla extract
- 4 Ounces bittersweet chocolate chips, finely chopped
- 1 Cup heavy whipping cream
- 2 Tablespoons confectioners' sugar
- Chocolate, for grating on top
Set aside 6 to 8 glasses or ramekins.
Warm the milk and cream in a small saucepan and set aside. Do not boil.
Whisk together the sugar, cornstarch, and cocoa in a medium saucepan. Whisk in the boiling water to form a thick paste. Beat the egg yolks together and whisk into the medium saucepan, stirring constantly so that the yolks do not cook. Whisk in the vanilla. Gradually pour the warm milk/cream into the medium saucepan and whisk until thoroughly blended.
Cook over medium heat until thickened, about 7 minutes stirring constantly, with a wooden spoon. Do not boil the budino. Remove from the heat and stir in the chopped chocolate. Immediately transfer the budino to the glasses or ramekins. Place plastic wrap directly on top of the budino to prevent skin from forming. Refrigerate until cold.
Combine the cream, confectioners' sugar, and vanilla into a large mixing bowl. Beat on medium speed until soft peaks form. Dollop the whipped cream over the budino. Grate the chocolate either directly onto the budino or onto a piece of waxed paper and then sprinkle the grated chocolate over the whipped cream.