Chocolate. Again. I hear you moaning but the truth is my day is not complete without some chocolate passing through my lips. I start in the morning, when I get to work and sit down with my one and only cup of coffee and an impromptu breakfast of almonds, coconut flakes and dark chocolate. Heavenly.
I get requests for this Italian Chocolate Budino very often which is why I decided to post it. In reality it’s more of a chocolate pudding than a budino, albeit a very thick one. When you read through it, the preparation might seem counterintuitive with the milk added cold and the eggs tempered at the very end. But I promise you it works. When you start whisking and it looks like a giant, clumpy mess don’t panic (as Julia Child would say) and just keep going – it will come together. As usual, the only secret is in the chocolate – Cordillera Bittersweet, Valrhona Equatorial or Callebaut 811 (the last two can be found at Wholefoods) all work equally well. If you have time, complete the pudding with home-made meringue (or just buy them at the store and crumble them) and whipped cream.
(Yields 6 servings)
7 oz Dark Chocolate (around 70% cocoa content) cut in small chunks
4 T Cornstarch
6 T + 1 ts Sugar
2 1/3 C Whole Milk
3 1/2 T Butter
2 Egg Yolks
- In a saucepan, over low heat, melt the chocolate with a couple of tablespoons of water. Stir constantly to avoid scorching.
- In another saucepan, whisk together cornstarch and sugar. Whisk in the cold milk and the melted chocolate. If it looks like it’s clumping, don’t worry. Cook over medium heat, stirring, until creamy, about 5 minutes. You will feel it thickening.
- Remove the pan from the heat and whisk in the butter. Temper the yolks in a separate bowl with a bit of the hot chocolate mixture then add the yolk mixture to the pan and whisk.
- Strain through a fine mesh strainer and pour or spoon the pudding into ramekins or cups.
- Cover with plastic (making sure the plastic touches the pudding to avoid forming a skin”).
- Refrigerate for a few hours or overnight.