Chocolate Budino
Indulge in the decadent, velvety goodness of Chocolate Budino, a rich and creamy Italian dessert that's the perfect marriage of bittersweet chocolate and silky custard. This indulgent treat is made with high-quality 70% cocoa chocolate, whole milk, heavy cream, and a hint of vanilla, creating a luscious texture and deep chocolate flavor that will leave your taste buds craving more. The recipe uses a smooth blend of egg yolks, cocoa powder, and cornstarch to achieve its signature silken consistency, all gently cooked to perfection before being chilled to set. Serve this budino in individual ramekins, topped with a dollop of whipped cream for an elegant finish. Whether you're hosting a dinner party or enjoying a cozy night in, this luxurious chocolate dessert is a show-stopping finale that delivers pure sophistication with every spoonful.
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Recipe Information
Ingredients
- 170 grams Bittersweet chocolate (70% cocoa)
- 480 ml Whole milk
- 120 ml Heavy cream
- 100 grams Granulated sugar
- 25 grams Unsweetened cocoa powder
- 20 grams Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- Whipped cream (optional, for serving)
Instructions
Chop the bittersweet chocolate finely and set aside in a medium bowl.
In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Place over medium heat and whisk occasionally until the sugar dissolves and the mixture is warm but not boiling.
In a small bowl, whisk the cocoa powder, cornstarch, and salt together until combined. Gradually add 1/4 cup of the warm milk mixture to the dry ingredients, whisking until smooth and lump-free.
In another bowl, whisk the egg yolks until smooth. Gradually add the cocoa-cornstarch mixture to the yolks, whisking constantly to prevent the eggs from curdling.
Slowly pour the egg yolk mixture back into the saucepan with the remaining milk and cream, whisking constantly to combine.
Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
Remove the saucepan from the heat and strain the mixture into the bowl with the chopped chocolate using a fine-mesh sieve to catch any solids.
Let the hot custard sit on the chocolate for 2 minutes to allow it to melt, then whisk until smooth and fully combined.
Stir in the vanilla extract and mix well.
Divide the mixture evenly among 6 small serving ramekins or cups. Cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate the budino for at least 4 hours, or until fully chilled and set.
Before serving, top with a dollop of whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 167.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 866 mg | 67% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2432 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
