Description
Chocolate Budino is a rich and creamy Italian dessert pudding made with whole milk, butter, sugar, cornflour, and intense dark chocolate. This decadent treat is gently cooked on the stovetop until thick and velvety, then chilled to set, offering a luscious finish to any meal.
Ingredients
Scale
Main Ingredients
- 750ml whole milk
- 150g unsalted butter
- 150g caster sugar
- 60g cornflour (ensure it’s gluten-free if needed)
- 150g dark chocolate (70% cocoa solids), chopped (plus extra, finely grated for garnish)
Instructions
- Heat the Milk: In a small pan, bring the milk to a gentle simmer. Remove from heat just before it starts to boil to prevent scorching.
- Melt Butter and Sugar: In a separate pan over low-medium heat, melt the butter and dissolve the sugar by stirring steadily. Once combined, remove from heat.
- Whisk in Cornflour: Add the cornflour to the butter and sugar mixture, whisking thoroughly to avoid lumps and create a smooth blend.
- Combine Milk and Butter Mixture: Gradually pour in the warm milk while continuously whisking to ensure a smooth and even mixture.
- Return to Heat: Place the pan back on low heat and gently bring the mixture to a boil, stirring constantly for a few minutes until it thickens.
- Add Chocolate: As the mixture nears boiling, stir in the chopped dark chocolate and whisk until it is melted and fully incorporated into the pudding.
- Chill: Divide the budino evenly into 4-6 glasses or bowls. Refrigerate for at least 4 hours to allow the pudding to set and develop flavor.
- Serve: Before serving, garnish with finely grated extra dark chocolate for an elegant touch.
Notes
- Use high-quality dark chocolate (70% cocoa solids) for the best flavor.
- Ensure the cornflour is gluten-free if catering for gluten-sensitive diets.
- Continuous stirring during heating prevents lumps and burning.
- Chilling for at least 4 hours is important to achieve the correct set and texture.
- This dessert can be prepared a day ahead and kept refrigerated.
