Peachy the Magazine

Chocolate Budino

Featured in our Holiday 2019 Food + Entertaining article, Dessert Party, Chocolate Budino is a rich Italian pudding served with three different flavor and topping variations: Hazelnut Praline, Chocolate Crumble and fresh berries. This elegant dessert can be made ahead and is sure to wow your family and friends!

Chocolate Budino
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Chocolate Budino

Course: Dessert
Servings

4

servings

A budino is basically a rich Italian take on pudding. I made these with the hazelnut praline topping, but I’m also including instructions for a berry topping and a chocolate crumble. Whichever you choose, you won’t be disappointed!

Ingredients

  • For the budino:

  • 1 1⁄4 cups whole milk

  • 1⁄3 cup heavy cream

  • 1 tablespoon cornstarch

  • 1⁄3 cup unsweetened cocoa powder

  • 1⁄2 cup sugar

  • 2 large egg yolks

  • 1⁄8 teaspoon salt

  • 2 ounces bittersweet chocolate, finely chopped

  • 1 tablespoon unsalted butter

  • 1 teaspoon vanilla extract

  • For the whipped cream:

  • 3⁄4 cup heavy whipping cream

  • 1 tablespoon sugar

  • For the hazelnut praline topping:

  • 1⁄4 cup chopped hazelnuts

  • 1 tablespoon brown sugar

  • 2 teaspoons butter, melted

  • For the chocolate crumble topping:

  • 1⁄4 cup unsalted butter, room temperature

  • 2 1⁄2 tablespoons sugar

  • 1⁄4 cup plus 3 tablespoons all-purpose flour

  • 2 tablespoons cocoa powder

  • 1⁄8 teaspoon salt

  • 1⁄2 teaspoon vanilla

  • 1⁄2 tablespoon water

  • For the berry topping:

  • 1 cup mixed berries

  • 1 tablespoon sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon water

Directions

  • Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
  • In a medium-sized bowl, whisk together the cornstarch, cocoa powder, and sugar. Add the egg yolks and the remaining milk, whisking to combine.
  • Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing.
  • Turn the heat to low and add the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on top of the pudding.
  • To prepare the whipped cream: Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.
  • To prepare the hazelnut praline: Preheat the oven to 350 degrees. Combine all three ingredients and spread out on a small sheet pan. Bake for about 5 minutes, then stir and bake for an additional 4–5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.
  • To prepare the chocolate crumble topping: Preheat the oven to 350 degrees. Beat the butter and sugar on medium low speed until creamy, about 1–2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15–20 minutes, or until crumbs are baked and set. Allow to cool completely.
  • To prepare the berry topping: Combine all the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

Notes