Description
This rich and velvety Chocolate Budino recipe brings together deep dark chocolate with creamy whole milk and a hint of sweetness for a luscious Italian dessert. The budino is cooked gently on the stovetop to a glossy, thick consistency before being chilled to set into a smooth pudding perfect for serving in ramekins or unmolding from greased molds. A simple yet indulgent treat that takes just minutes to prepare but requires a few hours to chill for optimal texture and flavor.
Ingredients
Scale
Chocolate Budino
- 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)
Instructions
- Prepare chilling time: Plan ahead as the budino requires at least 3 hours chilling time in the refrigerator before serving.
- Heat milk: Pour the whole milk into a saucepan and gently heat it until it reaches a boil, then immediately turn off the heat and set the milk aside to remain hot but not boiling over.
- Melt butter and sugar: In a separate saucepan, melt the unsalted butter over low heat. Once melted, add the caster sugar and whisk continuously until the mixture thickens and turns a pale yellow color, resembling a roux consistency.
- Add chocolate and cornstarch: Lower the heat to very low and add the chopped dark chocolate to the butter and sugar mixture. Stir gently until the chocolate melts completely. Sift in the cornstarch to the mixture and whisk thoroughly to avoid lumps forming.
- Incorporate milk: Gradually add the hot milk to the chocolate mixture in small portions, stirring constantly after each addition to fully combine. Then increase the heat to medium and cook, stirring for 3 to 5 minutes until the mixture thickens to a glossy, pudding-like consistency.
- Pour into molds or ramekins: Lightly grease molds with sunflower oil if using them to allow easy removal of the budino. If serving directly in ramekins or glass dishes, no greasing is needed. Pour the hot budino mixture evenly into your chosen containers.
- Cool and chill: Allow the budino to cool to room temperature, then cover and refrigerate for at least 3 hours to let it set fully.
- Prepare to serve from molds: When ready to serve, remove the budino from the fridge for about 5 minutes to allow it to soften slightly before unmolding.
- Unmold the budino: Gently shake the mold from side to side to loosen the budino from the edges. Place a serving plate on top of the mold and invert it carefully. Shake once or twice more if needed until the budino releases completely.
- Serve and enjoy: Serve the budino chilled for the best texture and flavor experience.
Notes
- Use high-quality dark chocolate (70% cocoa or higher) for the richest flavor and best melting properties.
- If you don’t have caster sugar, superfine sugar can be substituted.
- Sunflower oil is recommended for greasing molds because it has a neutral flavor and prevents sticking effectively.
- For a dairy-free option, substitute whole milk and butter with coconut milk and a dairy-free margarine, adjusting cooking time as needed.
- Ensure the cornstarch is sifted to avoid lumps in the final budino mixture.
- Allow the budino to cool completely to room temperature before refrigerating to prevent condensation from forming.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Chocolate Budino, Italian dessert, chocolate pudding, stovetop dessert, creamy chocolate dessert
