Chocolate Budino (Italian Chocolate Pudding)

One of John's favorite desserts. So easy to make—literally takes only 15-20 minutes, with no baking required!

Chocolate budino is a traditional Italian dessert—it’s basically Italian chocolate pudding, but the texture is slightly different. Unlike American pudding, which uses cornstarch or gelatin as a thickener, budino relies on eggs. It’s chocolatey, velvety, rich, and decadent, yet not too heavy. Heavenly delicious! This is totally John’s kind of dessert! If you enjoy chocolate mousse, you’ll love chocolate budino too. And the best part? It’s super easy to make—literally takes only 15~20 minutes, with no baking required!

This recipe has been adapted from With spice and the Marble Kitchen.

Serving 6~8

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Ingredients

• 5 large egg yolks

• 1/2C sugar

• 2 1/2C heavy cream

• 6-oz dark or semisweet chocolate bar, chopped

• 1 tbsp unsalted butter

• 1 tbsp espresso, optional

• 1 tsp vanilla extract

• 1/2 tsp kosher salt

Instructions

1. Add the egg yolks and sugar to a bowl, then whisk for about 1 minute, or until the mixture is creamy and fully combined.

   

2. Heat the heavy cream over medium heat in a large saucepan (I use a 3-quart pot) for about 3~4 minutes, or until small bubbles start to form around the edges. Slowly pour about 1C hot heavy cream into the egg yolk mixture, whisking constantly and vigorously to prevent the eggs from scrambling! Then, return the mixture to the saucepan.

   

3. Simmer over low to medium heat, stirring constantly, for about 5~8 minutes, or until the mixture thickens—thick enough to coat the back of a spoon.

   

4. Turn off the heat and add the chocolate and butter, stirring until the chocolate is fully melted and the mixture is smooth. Add the espresso if using, vanilla, and salt, and stir to combine.

   

5. Strain through a fine mesh sieve into bowl. (Note: Do not skip this step as sieving catches any unmelted chocolate curdled egg yolks if any, and make it smooth and silky.) Pour the mixture into ramekins or dessert glasses and chill in the refrigerator for 2~3 hours.

   

6. Serve with the whipped cream or caramel sauce with flakey sea salt. Yum! (Note: You can serve chilled or room temp.)

   

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