Chocolate Puddino

Chocolate Puddino
  • PREP TIME
    25 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    3 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    93

Indulge in this decadent chocolate pudding, crafted with an Italian-inspired 'budino' method. Its texture is a delightful paradox: firm enough to hold its elegant shape on a spoon, yet ethereally soft, smooth, and silky on the palate. The intense chocolate flavor is perfectly balanced with a whisper of sweetness, all crowned with a cloud of softly whipped cream for an exquisite finish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    277 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    25 g
  • Sodium
    138 mg
  • Sugar
    28 g
  • Fat
    42 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins Combine chocolate chips, salt, and cayenne pepper (if using) in a heatproof bowl or measuring cup. Set aside. (2 minutes)

Image Step 02
02 Step

Recipe View 5 mins Separate the eggs, reserving the yolks in a medium-sized bowl. Discard or save the egg whites for another use. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins Add sugar, milk, and heavy cream to the bowl with the egg yolks. Whisk vigorously until well combined and slightly frothy, ensuring the yolks are thoroughly broken down. (3 minutes)

Image Step 04
04 Step

Recipe View 10 mins Place the bowl with the egg yolk mixture over a saucepan of simmering water (double boiler). Alternatively, use a skillet over very low heat. Cook, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon, about 8-10 minutes. An instant-read thermometer should register 175-180°F (79-82°C). Be careful not to overheat the custard, or it may curdle.

Image Step 05
05 Step

Recipe View 2 mins Remove the custard from the heat and immediately pour it over the chocolate chips. Let it sit for 1-2 minutes to soften the chocolate. (2 minutes)

Image Step 06
06 Step

Recipe View 3 mins Whisk the custard and melted chocolate together until smooth, glossy, and completely combined. Stir in the vanilla extract and butter until the butter is fully melted and incorporated. (3 minutes)

Image Step 07
07 Step

Recipe View 5 mins Pour the warm chocolate custard into 6 individual serving glasses or ramekins. Tilt and rotate each glass to coat the sides with a thin layer of chocolate. Cover each glass tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the puddino to fully chill and set. (5 minutes)

Image Step 08
08 Step

Recipe View 5 mins Just before serving, prepare the whipped cream topping. In a chilled metal bowl, combine the heavy cream and vanilla extract. Whisk until soft peaks form. Be careful not to overwhip. (5 minutes)

Image Step 09
09 Step

Recipe View 2 mins Spoon the whipped cream over the chilled chocolate puddino, swirling it slightly to create an elegant presentation. Garnish with shaved dark chocolate. Serve immediately and enjoy! (2 minutes)

For an extra layer of flavor, consider adding a tablespoon of your favorite liqueur (such as Frangelico or rum) to the custard along with the vanilla extract.
If you don't have individual serving glasses, a single large bowl or dish will work just as well. Simply adjust the chilling time accordingly.
To ensure a perfectly smooth custard, strain the mixture through a fine-mesh sieve before pouring it into the serving glasses.

Landen Oreilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 31 Ratings)
Total Reviews: (5)
  • Dameon Wisozk

    Next time, I'll try using a higher percentage of cacao in the chocolate for an even more intense flavor.

  • Daren Moore

    I added a pinch of cinnamon along with the cayenne pepper, and it gave the pudding a lovely warmth. Highly recommend!

  • Pamela Mertz

    The plastic wrap trick is key to preventing a skin from forming. My puddino came out perfectly smooth and creamy.

  • Nathaniel Bins

    This recipe is incredible! The texture is exactly as described – rich, smooth, and not too sweet. It was a hit at my dinner party.

  • Florida Waelchi

    I was a bit intimidated by the egg separation, but the recipe was surprisingly easy to follow. My family devoured it!

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