Chocolate Budino
Italian Chocolate Budino is a rich, smooth, Italian style baked pudding that is not overly sweet. It's the perfect ending to a special meal and is guaranteed to please both children and adults alike.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- butter for greasing cups/ramekins
- 8 ounces (250 grams) semi sweet (dark) chocolate (see notes)
- ⅔ cup (160mls) whole milk
- ¼ cup (50 grams) granulated white sugar
- 1 ½ cups (360mls) heavy cream
- ¼ cup (60mls) espresso coffee
- 2 teaspoons vanilla extract
- 2 eggs (at room temperature)
- 1 egg yolk (at room temperature)
- pinch salt
Instructions
- 1
Preheat oven to 325ºF/165ºC.
- 2
Butter 6 x ¾ cup ramekins.
- 3
Line a baking dish with baking paper or a kitchen towel. Set the cups/ramekins on the baking paper or kitchen towel. This will stop the puddings sliding around when you pour the water in.
- 4
Have ready a kettle of boiling water.
- 5
In a large saucepan combine semi sweet chocolate, milk and sugar. Heat gently until chocolate melts and sugar is dissolved stirring occasionally. Set aside to cool for 5 minutes.
- 6
Whisk in remaining ingredients.
- 7
Pour mixture through a sieve into a large jug or another saucepan. Sieving catches any unmelted chocolate or cooked egg bits.
- 8
Evenly divide between the ramekins. Pour boiling water into baking pan until halfway up the sides of the ramekins.
- 9
Bake for 35-40 minutes until set on the outside and slightly wobbly in the middle.
- 10
Remove from the oven and remove ramekins from boiling water. Set aside to cool. Serve chocolate budino warm or at room temperature.