Chocolate budino

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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:

  1. 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.
  2. 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.
  3. 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.
  4. Combine the budino mixture and egg yolks: Gradually pour the tempered egg yolks into the budino mixture, whisking continuously to prevent lumps.
  5. 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.
  6. Strain and cool: Strain the budino mixture through a fine-mesh sieve into a clean bowl. Let it cool to room temperature.
  7. Chill the budino: Cover the bowl with plastic wrap and refrigerate the budino for at least 2 hours or overnight.
  8. 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!