Chocolate Budino (Italian Chocolate Pudding)
Chocolate budino will blow any pudding recipe out of the water!! Budino is similar to pudding, but it’s made with lots and eggs and no cornstarch. I’m not too fond of recipes with corn starch at the thickener because it tends to be super thick and have a chalky aftertaste, even when cooked properly. Well, my friends, the Italians know what they are doing. Budino is Italian’s version of pudding, and it is rich, thick, and packed with flavor.
This recipe can be made for any occasion, and Halloween is one of my favorites! I like to turn it into a gourmet “dirt cup” by topping the budino with crushed-up Oreos and adding in little candy eyes or other festive decor.
This recipe is a great make-ahead idea because the pudding needs to be chilled in the fridge before serving. When it is time to serve, let the budino sit at room temperature for about 15-20 minutes.
Tips for making Chocolate Budino:
Use good-quality chocolate for this! It makes a difference.
Use Dutch-processed cocoa powder, not regular cocoa powder. The Dutch-processed cocoa powder is much more smooth in flavor.
Start with eggs that are at room temperature. This way, you have less risk of them scrambling because no one likes chocolate scrambled eggs.
Don’t skip the sieve! Pouring the custard through the sieve onto the chocolate is important because it removes any eggs that may have been cooked and allows for a more smooth texture.
Chocolate Budino (Italian Chocolate Pudding)
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1/4 cup brown sugar
- 2 teaspoons instant espresso powder
- 2 tbsp Dutch-process cocoa powder
- 7 oz good quality semi-sweet chocolate, chopped into small pieces
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, room temperature
Instructions
- Add the milk and cream to a large saucepan over medium heat, and bring to a simmer.
- In a medium bowl, whisk together egg yolks, sugar, cocoa powder, and espresso powder until well combined.
- Slowly stir about 1/4 cup of the warmed cream and milk into the egg yolks to temper them, whisking continuously. Continue to add the warm dairy to the egg mixture, 1/4 cup at a time, while whisking.
- Add the mixture back to the large saucepan and place over medium heat.
- Cook, frequently whisking for about 5 minutes, until the custard has thickened enough to coat the back of a spoon. Test this by coating the back of a spoon and using your finger to wipe a line down the middle; if the line stays, it’s ready.
- Place the chopped chocolate in a large mixing bowl and pour the custard through a sieve over the chocolate. The sieve will remove any parts of the eggs that may have been cooked.
- Set aside for 5 minutes until the chocolate has melted.
- Add in the butter, vanilla, and salt.
- Working quickly, whisk until smooth and well combined, and then whisk in the butter, salt, and vanilla until combined.
- Pour into serving dishes and place in the fridge until ready to serve. Allow the budino to sit at room temperature for about 15-20 minutes before serving.
Notes
