Chocolate Budino

Staff Writer
Chocolate Budino
Dessertsrequired.com

A budino is the Italian's way of saying custard or pudding, and this recipe features a rich, chocolaty one topped with a sweet whipped cream.

Ready in
30 m
8
Servings
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Around the Web