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Chocolate Puddino

choco pudding.PNG

Servings: 6

 

This rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky.

 

It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!

Ingredients

PUDDINGS:

 

1. 8 ounces dark chocolate chips

 

2 1 pinch salt

 3. 1 pinch cayenne pepper

4. 6 large eggs

5. â…“ cup white sugar

6. 1 cup whole milk

7. 1 ¼ cups heavy cream

8. ¼ teaspoon vanilla extract

9. 1 tablespoon unsalted butter

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TOPPING: 

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1. ¼ cup heavy cream, or to taste

2. â…› teaspoon vanilla extract, or to taste

3. 2 tablespoons shaved dark chocolate, or to taste

Instructions

Step 1.

Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.

Step 4.

Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.

Step 2.

Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.

Step 5. 

Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.

Step 3.

Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.

Step 6.

Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.

Step 7.

Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.

Step 8.

​Garnish with shaved chocolate and serve.

Notes

I used 63% cacao chips, but you can chop a dark chocolate bar if you want. Or you can use any chocolate.

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You can whip your cream into peaks, if desired.

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Instead of shaved chocolate, you can top the puddings with cocoa or candied flower petals.

Nutritional Value

Calories: 561.3

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  • Protein: 9.1g 18 %

  • Carbohydrates: 42.7g 14 %

  • Dietary Fiber: 2.8g 11 %

  • Sugars: 28.1g

  • Fat: 41.7g 64 %

  • Saturated Fat: 24.9g1 25 %

  • Cholesterol: 276.9mg 92 %

  • Vitamin A Iu: 1240.1IU 25 %

  • Niacin Equivalents: 2.3mg 17 %

  • Vitamin B6: 0.1mg 6 %

  • Vitamin C: 0.4mg 1 %

  • Folate: 28mcg 7 %

  • Calcium: 121.9mg 12 %

  • Iron: 0.9mg5 %

  • Magnesium: 14.4mg 5 %

  • Potassium: 171.6mg 5 %

  • Sodium: 137.8mg 6 %

  • Thiamin: 0.1mg 6 %

  • Calories From Fat: 375.5

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