Chocolate Budino

5 from 1 vote

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!

Prep Time5

Cook Time20

Chill Time3

Total Time3 25

Course: Dessert

Cuisine: Italian

Keyword: chocolate budino

Servings:

Calories: 448kcal

Author: Maria D'Errico

Ingredients

1½ cups whole milk (room temperature)
1½ cups heavy cream (room temperature)
¾ cup cane sugar
⅓ cup unsweetened cocoa powder *
⅛ teaspoon kosher salt
5 large egg yolks (room temperature)
6 ounces semi-sweet chocolate (chips or finely chopped)*
2 tablespoons unsalted butter (softened to room temperature)
2 teaspoons vanilla extract
whipped cream (optional, for garnish)*
chocolate shavings (optional, for garnish)*

US Customary - Metric

Instructions

Heat the milk and cream mixture: in a medium saucepan, combine the whole milk and heavy cream. Whisk in the cane sugar, unsweetened cocoa powder, and kosher salt until combined. Bring to a simmer over medium heat, whisking often until the sugar and cocoa powder are dissolved and the mixture is smooth.
Temper the eggs: whisk the egg yolks in a separate, medium-sized bowl until combined. Once the milk and cream mixture is simmering and smooth, reserve ½ cup of the mixture and reduce the heat to a medium-low to maintain a gentle simmer. Slowly pour the reserved mixture into the egg yolks while whisking constantly to temper them.
Combine and thicken: slowly pour the tempered egg yolks into the saucepan with the remainder of the milk and cream mixture. Cook over medium-low heat for 5 to 10 minutes, whisking continuously until the budino thickens to coat the back of a spoon. It should reach a temperature of at least 160℉ (71.1℃) since it contains raw eggs, but it will likely be a temperature of 170℉ to 175℉ (77℃ to 79℃) before it is thick enough. Once done, remove the saucepan from the heat.
Strain and finish: place the semi-sweet chocolate in a large bowl with a fine mesh strainer on top. 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. Once done straining, whisk the budino and chocolate together until the chocolate is fully melted and combined. Then whisk in the butter and vanilla extract until combined.
Assemble and chill: pour the budino equally into small ramekins or serving glasses. Cover and let cool to room temperature. Then chill in the refrigerator for at least 3 hours to set.
Garnish and serve: remove the budino from the refrigerator and garnish with a dollop of homemade whipped cream and chocolate shavings. Serve immediately and enjoy!

Video

Notes

Unsweetened cocoa powder: this can be substituted with the same amount of cacao powder. Doing so will make the budino less sweet with a richer chocolate flavor.
Semi-sweet chocolate: I prefer using chocolate with 50% to 60% cacao. It gives the budino the perfect balance of chocolate and sweetness.
Whipped cream: I recommend using my homemade whipped cream dispenser recipe for the garnish. It makes the perfect dollop of whipped cream on top!
Chocolate shavings: I prefer to use dark chocolate with a cacao percentage of at least 70% for the shavings. This provides an intense and slightly bitter chocolate flavor that contrasts well with the sweeter budino. You can use any chocolate you like though! To make the shavings, I use a vegetable peeler to scrape the sides of chocolate bar.
Switch up the garnish: add a pop of texture with chopped air fryer roasted peanuts. Or top with crumbled walnut biscotti, chocolate chip sugar cookies, or 2 ingredient peanut butter cookies for a hint of crunch.
Equipment: a candy or quick read thermometer to ensure the budino is cooked to the correct temperature.
Storage: leftover budino can be stored in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing because it may develop ice crystals that make the texture grainy.

Nutrition