Budino di cioccolato November 26, 2009Posted by Helen in chocolate, dessert.
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Budino di cioccolato is, according to Nigella, the Italian name for these very rich chocolate puddings. The recipe is from Nigella Express. Essentially, they’re chocolate mousse without the fluffy egg whites, so you wind up with a very dense pudding instead. Personally, I prefer the bubbly Aero-Bar-ishness of chocolate mousse and I found these a bit too thick and cloying, so I don’t think I’ll be making them again.
250ml full-fat milk
125ml double cream
60g caster sugar
1 tbsp cornflour
35g cocoa powder
2 tbsps boiling water
2 egg yolks
1 tsp vanilla extract
60g dark chocolate (minimum 70% cocoa solids), finely chopped
Warm the milk and cream together in a saucepan or in a bowl in the microwave.
Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tbsps of boiling water and whisk to a paste. Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
Take off the heat and whisk in the chopped chocolate, before pouring into 4 small cups or glasses.
Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface to stop a skin from forming. Once they’re cooler, refrigerate. Make sure they’re not still fridge-cold when you serve them.
I served mine in small cups and saucers with a dollop of cream (whipped with a little icing sugar) on top and a couple of Amaretti biscuits on the side.