Chocolate Budino Recipes

CHOCOLATE PUDDINO

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.

CHOCOLATE BUDINO RECIPE

Steps:

• Gather the ingredients.
• Whisk together the eggs in a medium bowl. Place the chocolate in a large bowl.
• Whisk to combine the sugar and cornstarch in a small bowl. Add 1 to 2 tablespoons of the milk to the mixture, then whisk together to form a slurry. Whisk the slurry into the eggs until well blended; set aside.
• Add the remaining milk, cocoa powder, and salt to a medium pot and bring to a boil.
• Pour a ladle of the hot milk mixture into the beaten eggs a little at a time to temper , whisking constantly. Pour the warmed egg mixture back into the pot.
• Bring the mixture in the pot back to a boil for 2 minutes, whisking vigorously. Pour the pudding mixture through a mesh sieve over the chocolate, then let stand for 5 minutes. Whisk to combine until the chocolate mixture is smooth .
• Portion the chocolate mixture into 9 ramekins or cups, placing plastic wrap directly onto the surface to prevent a skin from forming. Cool in the fridge for 3 hours.
• Gather the ingredients.
• Place the sugar and water in a medium pot or saucepan, swirling to coat the sugar (should look like wet sand). Bring the mixture to a boil over high heat, then reduce to medium and cook, swirling the pan occasionally to dissolve the sugar, until the sugar turns a dark amber color, 8 to 10 minutes.
• Meanwhile, microwave the heavy cream in a small heatproof bowl until warmed, about 30 seconds.
• Once the sugar in the pot reaches the desired color, lower the heat to low and add the butter, stirring, until melted. Slowly add the heavy cream a little at a time, stirring constantly (be careful as the mixture will bubble over), until fully added.
• Once all the cream is combined, add the dark brown sugar, salt, vanilla, and bourbon. Bring the mixture back to a simmer, stirring for 30 seconds.
• Pour the caramel into a heatproof bowl and place plastic wrap on the surface. Allow to cool in the fridge for a few hours before serving.
• Once ready to serve, spoon the caramel butterscotch sauce over the chocolate budino and top with more flaky sea salt, if desired.

BUDINO DI CIOCCOLATO

Steps:

• Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
• Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
• Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
• Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.
• Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
• Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

NO-COOK CHOCOLATE COCONUT BUDINO

Steps:

• In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.

CHOCOLATE BUDINO

Steps:

• Place a rack in the middle of the oven and preheat to 350°F.
• Grease a 9-inch cake pan or 12-cup muffin tin. Wipe out excess oil with a paper towel and set aside.
• Chop the chocolate into small shards. Place chocolate in the top of a double boiler or large bowl set over a saucepan of simmering water over very low heat. Melt the chocolate slowly, stirring occasionally.
• In a medium bowl, gently whisk eggs, egg yolks, sugar and flour until all ingredients are well incorporated.
• When chocolate is smooth, remove bowl from hot water and add butter. Stir until butter is melted and chocolate is smooth again. Add egg mixture, mixing well.
• Spoon batter into cake pan or prepared muffin tin, filling each cup half-full. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin. The edges will have just begun to pull away from the pan, and the center should still look moist and shiny. Remove the pan from the oven and let cool for 10 minutes.
• While pan is still warm, place a baking sheet over the top, and invert the pan. Carefully lift pan to release cake. Transfer cake to a serving platter or individual dessert plates if you've baked the cakes in a muffin tin.
• The budino is best served warm but is also delicious at room temperature.

CHOCOLATE BUDINO WITH CANDIED WALNUTS

Steps:

• Candied Walnuts:
• Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
• Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
• Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
• Budino and assembly:
• Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
• Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
• Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
• Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
• Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
• Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
• Do Ahead
• Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.