Name: Chocolate Budino Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 4.2 oz (120g) dark chocolate 70%+ cocoa (baking or cooking chocolate); ⅓ cup (70g) caster sugar; 5 tablespoons (70g) unsalted butter; 2 tablespoons (20g) cornstarch (cornflour); 1 ½ cups (360ml) whole milk (full-fat); Sunflower oil (for greasing molds)

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Introduction

Chocolate Budino is a rich and silky Italian dessert that feels like a luxurious chocolate pudding. With deep chocolate flavor and a smooth texture, it’s perfect for any special occasion or a comforting treat at home.

A single dark brown chocolate dessert shaped like a flower with many petals and detailed curves, sitting on a white plate with purple floral patterns. The dessert has a smooth, glossy texture with softly rounded edges, and intricate petal-like layers that create depth and dimension. Behind it, a spoon rests on the plate. The background surface shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4.2 oz dark chocolate 70%+ cocoa (120g, baking or cooking chocolate)
⅓ cup caster sugar (70g)
5 tablespoons unsalted butter (70g)
2 tablespoons cornstarch (20g)
1 ½ cups whole milk (360ml, full-fat)
Sunflower oil (for greasing moulds or ramekins)

Instructions

Step 1: Gently heat the milk in a saucepan until it comes to a boil, then immediately turn off the heat and set it aside.
Step 2: In a separate saucepan, melt the butter over low heat. Once melted, add the sugar and whisk continuously until the mixture thickens and turns a pale yellow color, similar to a roux.
Step 3: Reduce the heat to low and add the dark chocolate. Stir gently until the chocolate is fully melted.
Step 4: Sift in the cornstarch and stir carefully to avoid lumps.
Step 5: Gradually add the hot milk a little at a time, mixing well after each addition until the mixture is smooth and fully combined.
Step 6: Increase the heat to medium and stir continuously for 3–5 minutes until the budino thickens and becomes glossy.
Step 7: Prepare your serving dishes by lightly greasing moulds with sunflower oil or using clean ramekins or glass dishes.
Step 8: Pour the budino mixture into the prepared moulds or dishes. Let it cool to room temperature.
Step 9: Chill the budino in the refrigerator for at least 3 hours to set properly.
Step 10: Before serving, remove the budino from the fridge and allow it to sit at room temperature for 5 minutes.
Step 11: To unmould, gently shake moulds side to side to loosen the budino, then invert onto a plate and shake a few more times to fully release it.

Tips & Variations

Use high-quality chocolate with at least 70% cocoa for an intense flavor and smooth texture.
If you don’t have caster sugar, superfine granulated sugar works well as a substitute.
For a dairy-free version, substitute whole milk with coconut milk and use vegan butter.
Add a pinch of sea salt or a splash of espresso to the chocolate mixture to enhance the flavor.

Storage

Store leftover budino covered in the refrigerator for up to 3 days. To enjoy it again, simply bring it to room temperature or warm gently for a few seconds in the microwave. Avoid freezing as it can alter the texture.

How to Serve

A single dark brown chocolate dessert shaped like a flower with detailed petal textures forms one solid layer, sitting on a white plate with delicate light purple floral patterns near the rim and a thin gold edge; a silver spoon lies behind it on the plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can use milk chocolate, but the dessert will be sweeter and less intense. Adjust sugar quantities to taste if using milk chocolate.

What can I use if I don’t have cornstarch?

Arrowroot powder or potato starch can be good substitutes for cornstarch in this recipe in equal amounts.