Spiced Chocolate Budino
Full of warming spices, this dark chocolate budino is decadent, chocolatey, and pleasantly bittersweet.
* plus at least 4 hours’ chilling time
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.
