Spiced Chocolate Budino
About this Recipe
By: Rachel
I always loved chocolate pudding (and pudding pops; please, Jell-O, bring these back and make the 80s kids happy again)! Although, weird kid that I was, I much preferred my pudding warm from the saucepan, sort of like a Spanish hot chocolate, over the cold, set final product.
The first time I saw a budino on the menu (and it was butterscotch!), I didn’t know what it was. The server explained that it was like pudding, but Italian and “way richer.”
SOLD! It was love at first bite; dense, creamy, and luscious. It was served in a tiny glass dish about the size of an espresso cup—since budino is approximately a zillion times richer than American-style pudding, it is traditionally served in very small portions (though truth be told, I could definitely eat more than one).
I dislike desserts that are overly sweet. This recipe enables you to really taste the ingredients, rather than just sugar. Bittersweet, dark chocolate is enhanced with warming spices—cardamom and cinnamon, plus a little espresso powder to give the chocolate budino that extra “oomph.”
The whipped cream feels like a garnish, but it’s really essential in this recipe, providing needed contrast to the dense and intense budino. The flaky salt is also important here, bringing out the sweetness of the chocolate and providing a little crunch against the creamy elements.
Spiced Chocolate Budino
Ingredients
- 8 ounces (225g) high-quality bittersweet chocolate, chopped (I prefer Callebaut)
- 5 egg yolks
- ⅓ cup (65g) sugar
- ½ cup (120mL) whole milk
- 1 ½ cups (350mL) heavy cream
- 1 tablespoon (15g) unsalted butter
- ½ teaspoon Maldon salt, divided (or to taste)
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon espresso powder
- ¼ teaspoon vanilla
- 1 cup (120g) freshly-whipped cream
Step by Step Instructions
Step 1
- Place the chocolate in a large bowl, and set aside. Have a large sieve at the ready.
Step 2
- In a medium-sized heavy saucepan, such as a Dutch oven, whisk the egg yolks and sugar until combined.Whisk in the milk and cream, and heat over medium-low, whisking constantly, until the mixture has thickened. It should not bubble or boil, and will coat the back of a spoon.
Step 3
- Pour the thickened egg yolk mixture through the sieve over the chocolate and stir; the chocolate will melt. Add the butter, ¼ teaspoon Maldon salt, and the cardamom, cinnamon, espresso powder, and vanilla.
Step 4
- Divide the mixture into small serving dishes or one medium-sized serving dish and refrigerate until set. This will take at least 4 hours.
Step 5
- When ready to serve, top with whipped cream and sprinkle with Maldon salt.
Beverage Pairing
By: Olivia
This decadent and rich budino will pair well with deep, sweet fortified wines. A Ruby Port will bring out dark, fruity qualities while matching the warming spices and chocolate flavors found in the pudding. Banyuls, a French Grenache-based fortified wine, is also a fantastic option with notes of dried fruits, spices, and chocolate.
