Budino al Cioccolato

Ingredients

• 6 oz dark chocolate (70% cacao), chopped into small pieces
• 1 cup heavy cream, divided
• ½ cup whole milk
• 3 large egg yolks
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• 1 tablespoon unsweetened cocoa powder, for dusting

Instructions

1. 1

   Pour 0.5 cup of heavy cream and 0.5 cup of whole milk into a small saucepan. Set it over medium heat and bring to a gentle simmer—you'll see wisps of steam rising and small bubbles forming at the edges, about 3-4 minutes. Do not let it boil.

2. 2

   While the cream heats, chop 6 oz of dark chocolate (70% cacao) into small, uniform pieces, about the size of chocolate chips. Place them in a medium heatproof bowl.

3. 3

   In a separate small bowl, whisk together 3 egg yolks and 3 tablespoons of granulated sugar with a whisk for about 1-2 minutes—the mixture should lighten slightly in color and become pale. This incorporates air and helps create a silky texture.

4. 4

   When the cream and milk reach a simmer, remove the saucepan from the heat. Slowly pour about one-third of the hot cream mixture into the egg mixture while whisking constantly—this tempers the eggs so they don't scramble. Pour the tempered egg mixture back into the saucepan with the remaining cream, whisking continuously to combine.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture coats the back of the spoon and a finger run across it leaves a clear trail, about 2-3 minutes. Immediately remove from heat—do not let it boil.

6. 6

   Pour the hot custard over the chopped chocolate in the heatproof bowl. Let it sit undisturbed for 30 seconds to allow the residual heat to melt the chocolate. Add 0.5 teaspoon of vanilla extract and 0.25 teaspoon of fine sea salt.

7. 7

   Using a whisk or spatula, stir gently from the center outward in a circular motion—not too aggressively—until the chocolate is completely melted and the mixture is smooth and glossy. This takes about 1-2 minutes. Avoid overbeating, which can create too much air and make the texture grainy.

8. 8

   Divide the chocolate budino among 4 serving glasses or small bowls, filling each about two-thirds full. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or up to overnight, until the budino sets to a silky, spoonable consistency.

9. 9

   Just before serving, top each budino with a generous pinch of unsweetened cocoa powder, dusted lightly with your fingertips or a small sieve. If desired, add a small dollop of lightly whipped cream on top for richness.

Tools you’ll need

• small saucepan
• medium heatproof bowl
• small bowl
• whisk
• wooden spoon or heat-resistant spatula
• fine-mesh sieve (optional)
• 4 serving glasses or small bowls

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