Here’s a classic Italian recipe for chocolate budino:
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
- 1/4 teaspoon kosher salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Make the chocolate sauce: In a small saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes, then whisk until smooth. Strain the mixture through a fine-mesh sieve into a clean bowl.
- Make the budino mixture: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Gradually add the milk, whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Temper the egg yolks: In a small bowl, whisk together the egg yolks. Gradually add a little of the warm budino mixture to the egg yolks, whisking continuously to prevent the eggs from scrambling. This is called tempering the eggs.
- Combine the budino mixture and egg yolks: Gradually pour the tempered egg yolks into the budino mixture, whisking continuously to prevent lumps.
- Cook the budino mixture: Continue cooking the budino mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Strain and cool: Strain the budino mixture through a fine-mesh sieve into a clean bowl. Let it cool to room temperature.
- Chill the budino: Cover the bowl with plastic wrap and refrigerate the budino for at least 2 hours or overnight.
- Serve: Spoon the chocolate budino into small cups or ramekins. You can garnish with whipped cream, chocolate shavings, or chopped nuts, if desired.
Tips:
- Use high-quality chocolate for the best flavor.
- Don’t overcook the budino mixture, as it can become too thick and sticky.
- If you want a creamier budino, you can add 1-2 tablespoons of heavy cream or mascarpone cheese to the mixture before chilling.
- Chocolate budino can be made ahead of time and refrigerated for up to 3 days.
Buon appetito!
