Chocolate Budino

This chocolate budino is smooth and decadent! It's a traditional Italian dessert that is similar to a chocolate pudding and naturally thickened with egg yolks. Full of rich cocoa flavor, this easy treat is ideal for any chocolate lover!

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What is budino? Budino is a traditional Italian dessert that is similar to a rich, creamy custard or pudding. Made from a base of milk, sugar, and egg yolks, it's often flavored with ingredients like chocolate or vanilla. After cooking, it's chilled until set, giving it a uniquely rich and velvety texture. If you've never had budino before, you're in for a treat. It's luxurious, smooth, and unlike any other dessert around.

Budino is one of my favorite desserts, but it's rarely on restaurant menus. Out of necessity, I created my own budino recipes that I could enjoy anytime. My first was salted caramel budino that is the perfect balance of sweet and salty. After perfecting it, I set out to make the best chocolate budino. The end result is this recipe, with authentic chocolate flavor and an unbelievably smooth texture. As a chocolate lover that is obsessed with budino, it's a match made in heaven!

If you're looking for more Italian chocolate desserts, check out this chocolate ricotta cake that contains authentic cacao powder. It's moist, rich, and decadent! And while on the topic of Italian desserts, you'll love this Italian almond cake and walnut biscotti that have the perfect nutty sweetness.

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Ingredients
Substitutions and Variations
Instructions
Storage
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

Ingredients

Ingredient Notes

Whole milk, heavy cream, and unsalted butter: I prefer to use grass-fed dairy because it adds richness and complex flavor to the budino. Grass-fed dairy may also be higher in beneficial fatty acids, such as omega-3s. All dairy should be room temperature so it blends well.
Egg yolks: the egg yolks thicken the budino, giving it the luxurious, velvety texture it is known for. They should be room temperature to reduce the risk of curdling when tempered. I prefer to use pasture-raised eggs because they have a richer flavor. Pasture-raised eggs may also have higher levels of omega-3 fatty acids and vitamins A, D, E, and K than conventional eggs. Although you only need the yolks for this recipe, don't let the egg whites go to waste! You can use them in this delicious pignoli cookie recipe that is made with almond paste and egg whites.
Semi-sweet chocolate: this gives the budino the perfect amount of chocolate flavor and sweetness. You can use chocolate chips or finely chop a bar of chocolate. Semi-sweet chocolate usually contains 50% to 60% cacao. My favorites include Hu chocolate chips (60% cacao) and 365 organic semi-sweet chocolate baking chips (54% cacao). I prefer products with simpler ingredients and avoid those that contain added emulsifiers like soy lecithin.
Chocolate shavings: these are optional, but recommended for garnish! I love using dark chocolate that is at least 70% cacao. This provides an intense, slightly bitter contrast to the semi-sweet chocolate in the budino. You can use any kind of chocolate you want though! To make the shavings, I use a vegetable peeler to scrape the sides of a chocolate bar.
Whipped cream: also optional, but recommended for the garnish. I love using my homemade whipped cream dispenser recipe that puts the perfect dollop of whipped cream on top of the budino.

See recipe card for quantities.

Substitutions and Variations

Use cacao powder instead: you can substitute the unsweetened cocoa powder for the same amount of cacao powder. Since cacao powder is less processed, it has a richer chocolate flavor and more bitterness than the cocoa powder. Using it will make the budino a bit less sweet, but it will still be delicious!
Switch up the garnish: instead of the chocolate shavings, you can add texture with some chopped air fryer roasted peanuts. A sprinkle of crumbled cookies are also delicious, with chocolate chip sugar cookies, 3 ingredient brown sugar cookies and 2 ingredient peanut butter cookies being favorites!

Instructions

Milk, heavy cream, cane sugar, unsweetened cocoa powder, and salt are brought to a simmer.

Step 1: in a medium saucepan, combine the whole milk and heavy cream. Then whisk in the cane sugar, unsweetened cocoa powder, and salt until combined. Bring to a simmer over medium heat, whisking often until the mixture is smooth and the cocoa powder and sugar are dissolved (image 1).

The egg yolks are whisked together and tempered with the reserved milk and cream mixture.

Step 2: whisk the egg yolks in a separate, medium-sized bowl until combined (image 2a). Once the milk and cream mixture is simmering, reserve ½ cup of the mixture (image 2b) and reduce the heat to medium-low to maintain a gentle simmer. Then slowly pour the reserved mixture into the egg yolks while whisking continuously to temper them (image 2c)

The budino is cooked until it coats the back of a spoon.

Step 3: Slowly pour the tempered egg yolks into the saucepan with the remaining milk and cream mixture. Cook over medium-low heat for 5 to 10 minutes until the budino thickens to coat the back of a spoon (image 3). It should reach a temperature of at least 160°F (71.1°C) before removing it from the heat since it contains raw eggs.

The hot budino is strained over chocolate and butter and vanilla extract are whisked in.

Step 4: put the semi-sweet chocolate in a large bowl and place a fine mesh strainer on top (image 4a). Carefully pour the hot budino through the strainer and directly on top of the chocolate, using a large, heat resistant spoon to help it pass through smoothly (image 4b). Once done straining, whisk the budino and chocolate together until the chocolate is melted. Then whisk in the butter and vanilla extract until combined (image 4c).

The budino is poured into a serving glass.

Step 5: pour the budino equally into small ramekins or serving glasses (image 5). Cover and let cool to room temperature. Then chill in the refrigerator for at least 3 hours so it sets.

The budino is garnished with chocolate shavings and whipped cream.

Step 6: remove the chilled budino from the refrigerator. Garnish with a dollop of homemade whipped cream and chocolate shavings (image 6). Enjoy!

Storage

You can store leftover budino in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing it because it can form ice crystals that make the texture grainy.

Check out this helpful USDA Leftovers and Food Safety guide for more information about storing leftovers safely.

Expert tips

Straining the budino is a must! It will yield the smooth and velvety texture that this classic dessert is known for.
Add the semi-sweet chocolate, butter, and vanilla extract after the budino is removed from the heat and strained. This allows the chocolate and butter to melt evenly, while the vanilla extract retains its aroma.
Use a candy or quick read thermometer while cooking the budino. Since it contains raw egg yolks, it should cook to a temperature of at least 160°F (71.1 °C) before removing it from the heat. In my experience, when the budino is thick enough to coat the back of a spoon and therefore ready to remove from the heat, it is usually a temperature of 170°F to 175°F (77°C - 79°C).

FAQ

What is budino made of?

Budino is a traditional Italian dessert made from milk, sugar, egg yolks, and often flavored with chocolate or vanilla. It is cooked until it is thick enough to coat the back of a spoon. It's then chilled for several hours so it sets into a thick, smooth, and velvety texture.

What should I do if my budino curdles?

When making a budino, curdling can occur when the egg yolks are cooked too quickly or at too high of a temperature. You can remedy this by removing the budino from the heat, as long as it has reached a temperature of at least 160°F (71.1°C) because it contains raw eggs. This will stop it from further cooking and curdling. Then pour the budino through a fine mesh strainer to remove the curdled bits. Finish off by vigorously whisking the strained mixture to help smooth out any remaining texture issues.

How do I ensure the budino is smooth and free of lumps?

I have a few tips for making a smooth and lump-free budino. It's important to use room temperature egg yolks because they will be less likely to curdle when tempered. Once you have added the tempered egg yolks to the saucepan, whisk the budino continuously as it cooks and thickens. This keeps the mixture in motion, distributing heat evenly and preventing curdling. As a finishing step, pour the budino through a fine mesh strainer to remove any small lumps or bits of cooked egg.

Looking for more delicious Italian desserts? Try these favorites:

Pairing

Check out my favorite garnishes for chocolate budino:

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