Decadent Italian Chocolate Pudding (Budino al Cioccolato)
Did you know that Italian Chocolate Pudding, also known as Budino al Cioccolato, can bring an exquisite touch to any dinner? This rich and creamy dessert stole the show at our recent Italian-themed Progressive Dinner! It was so delightful that it disappeared in no time. Since my husband isn’t a fan of Tiramisu, this indulgent pudding was a guaranteed hit!
Why You Must Make this Chocolate Budino
- It’s a chocolate lover’s dream, rich, creamy, and utterly satisfying!
- Homemade pudding is far superior to store-bought versions—it’s fresh, delicious, and well worth your effort.
- This dessert is incredibly comforting but, when garnished with fresh raspberries and mint, it becomes a refined treat perfect for entertaining guests.
Ingredient Notes
- Kitchen Staples: Basic yet essential ingredients like sugar, salt, and butter.
- Heavy Cream: With 36% butterfat, it adds rich creaminess.
- Whole Milk: Provides additional fat for a luscious texture.
- Egg Yolks: For best results, separate your eggs while they’re cold to prevent breaking.
- Semisweet Chocolate: Chop it into small pieces for easier melting. I recommend using Ghirardelli bars, as chocolate chips often contain additives that keep their shape.
- Vanilla Extract: Always opt for real vanilla for the best flavor—avoid anything labeled as artificially flavored.
Expert Tips
- Use high-quality chocolate and real vanilla extract to enhance the flavor of your pudding.
- Pro Tip: Using cold eggs makes them easier to separate without breaking the yolks.
- Constantly whisking while tempering the eggs and cooking the pudding ensures a smooth finish without any lumps.
- Pro Tip: To avoid a skin forming on top of your pudding, cover it with plastic wrap while it cools.
- For an elegant presentation, serve with sweetened whipped cream and a fresh berry on top—the combination of dark chocolate with bright fruit looks stunning!
How to Make Chocolate Pudding
- In a large saucepan over medium heat, bring the milk and cream to a gentle simmer. Remove from heat and set aside.
- In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale and the sugar has dissolved.
- Slowly drizzle about ⅓ cup of the warm cream mixture into the egg yolks while whisking vigorously to temper them.
- Add the remaining cream mixture slowly, whisking well after each addition to ensure everything is combined perfectly.
- Return the mixture to the saucepan and cook on medium heat, stirring continuously until it thickens enough to coat the back of a spoon.
- Pour the hot custard over the chopped chocolate and allow it to sit for a few minutes until melted, then whisk until smooth.
- Add the butter, salt, and vanilla extract, whisking until everything is well combined.
- Pour into individual serving dishes or a large bowl and let it cool. You can enjoy it warm or chill it in the fridge for at least one hour for a refreshing treat!
Culinary Term: Tempering
Tempering, in the context of this recipe, refers to the gentle warming of eggs to prevent them from scrambling. This is achieved by gradually drizzling hot liquid into the egg mixture while whisking continuously. This method ensures the eggs are smoothly integrated into the pudding mixture without cooking prematurely, ensuring a silky-smooth texture.
Frequently Asked Questions
Budino is the Italian term for pudding or custard, typically thickened with eggs and made with cream.
The recipe has roots in medieval England, where savory puddings were adapted into sweet delights by the Italians.
Budino is pronounced “boo-DEE-noh,” while “Cioccolato” is pronounced “choh-koh-LAH-toh.”
Puddings use cornstarch or flour for thickening, while custards rely solely on eggs. Consequently, custards are typically firmer than puddings.
Yes, as this recipe uses cornstarch instead of flour and contains no other gluten-containing ingredients, it is gluten-free.
Store it in an airtight container or covered with plastic wrap in the refrigerator, where it will last for 5 to 7 days.
