Chocolate Budino With Soft Whipped Cream
Emma Sullivan
Chocolate Budino
A rich Italian-style chocolate custard served cold in small cups with a loose spoonful of whipped cream on top.
Nutrition (per serving)
Budino is the kind of dessert that asks for a small cup and a small spoon. This version is dense, glossy, and intensely chocolatey, closer to a restaurant custard than a casual weeknight pudding.
The method stays streamlined: egg yolks, sugar, and cream cook together until thick enough to coat a spoon, then the hot custard is strained directly over finely chopped chocolate. The chocolate melts from the residual heat, giving the budino a smooth body without a separate melting step.
A little butter rounds the texture, vanilla adds warmth, and a small splash of bourbon or brandy can deepen the chocolate if you want it. The custard needs time in the refrigerator to set fully, so make it several hours ahead or the day before serving.
Serve the cups cold with softly whipped cream rather than stiff peaks. The cream lightens each spoonful and keeps the dessert balanced, especially because the chocolate base is meant to be rich.
Ingredients
- Large Egg Yolks:5
- Granulated Sugar:1/3 cup
- Heavy Cream for custard:2 cups
- Semisweet Chocolate about 60 percent, finely chopped:8 ounces
- Unsalted Butter:2 teaspoons
- Fine Sea Salt:2 pinches
- Vanilla Extract:1/4 teaspoon
- Bourbon or brandy, optional:2 teaspoons
- Heavy Cream for topping:1/2 cup
Instructions
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Put the finely chopped chocolate in a large heatproof bowl and set a fine-mesh strainer over the bowl.
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In a medium saucepan, whisk the egg yolks and sugar until the mixture looks even and slightly lightened.
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Slowly pour in 2 cups heavy cream while whisking constantly, keeping the yolks smooth and fully blended.
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Set the pan over medium-low heat and cook, stirring often with a heatproof spatula, until the custard thickens enough to coat the back of a spoon; do not let it boil.
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Immediately pour the hot custard through the strainer over the chopped chocolate, pressing gently on any thick bits left in the strainer.
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Let the custard sit for 1 minute, then stir from the center outward until the chocolate is fully melted and the mixture is glossy.
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Stir in the butter, sea salt, vanilla, and bourbon or brandy if using, mixing until the butter disappears into the custard.
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Divide the budino among 8 small cups, cover, and refrigerate until cold and fully set, at least 3 hours.
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Before serving, whip the remaining 1/2 cup heavy cream to very soft peaks and spoon it generously over each chilled cup.
Tips & Notes
- Use chocolate near 60 percent cacao for a deep but not overly bitter custard.
- Take the pan off the heat as soon as the custard coats a spoon; boiling can make the yolks curdle.
- For a milder dessert, replace up to half of the semisweet chocolate with milk chocolate.
- Serve with biscotti or strong coffee for contrast.
