Chocolate Budino

Ingredients

• 200 g Dark chocolate, at least 70% cocoa
• 500 ml Whole milk
• 60 g Granulated sugar
• 30 g Cornstarch
• 100 ml Heavy cream
• 1 Prise Pinch of salt
• 1 TL Vanilla extract
• 2 EL Unsweetened cocoa powder
• 50 g Chocolate shavings or grated chocolate

Instructions

1. Roughly chop the dark chocolate and place it in a heatproof bowl. In a medium saucepan, gently heat the whole milk over medium heat until it is steaming lightly, but do not let it boil.
2. In a small bowl, whisk together the granulated sugar, cornstarch, and a pinch of salt. Gradually whisk this mixture into the warm milk, stirring constantly to prevent lumps from forming.
3. Bring the milk and cornstarch mixture to a simmer over medium heat, stirring constantly, and cook for about 2-3 minutes until it noticeably thickens. Remove from heat and stir in the vanilla extract.
4. Pour the hot milk mixture over the chopped chocolate in the bowl. Let it stand for about 2 minutes to allow the chocolate to melt, then stir vigorously until a smooth and glossy cream forms.
5. Divide the chocolate cream evenly among four small dessert glasses or ramekins. Cover the surface directly with plastic wrap to prevent a skin from forming.
6. Refrigerate the budini for at least 3 hours, or preferably overnight, to allow them to set. The chilling time is crucial for the proper texture.
7. Before serving, whip the heavy cream until stiff peaks form. Garnish the chilled budini with a dollop of whipped cream, a dusting of unsweetened cocoa powder, and chocolate shavings. Serve immediately.

Nutrition