CHOCOLATE PUDDINO
Perfect for Valentine's Day, 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!
Provided by Chef John
Yield 6
Number Of Ingredients 12
Steps:
- Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
- 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.
- Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
- 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.
- 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.
- 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.
- 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.
- Garnish with shaved chocolate and serve.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 42.7 g, Cholesterol 276.9 mg, Fat 41.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 24.9 g, Sodium 137.8 mg, Sugar 28.1 g
CHOCOLATE BUDINO WITH CANDIED WALNUTS
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for!
Categories Bon Appétit Custard Chocolate Dark Chocolate Dessert Walnut Milk/Cream Egg Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 15
Steps:
- Candied Walnuts:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
- Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
- Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
- Budino and assembly:
- Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
- Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
- Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
- Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
- Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
- Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
- Do Ahead
- Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.
NO-COOK CHOCOLATE COCONUT BUDINO
Provided by Giada De Laurentiis
Categories dessert
Time 6h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.
CHOCOLATE BUDINO WITH OLIVE OIL AND SALT
Provided by Geoffrey Zakarian
Categories dessert
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- To a medium saucepan, whisk together the half-and-half, whole milk, cocoa powder, 1/4 cup of the sugar and 1/4 teaspoon of the salt. Place over medium heat and bring just to a simmer, whisking occasionally, 3 to 5 minute. Remove from the heat.
- Meanwhile, in a large bowl, whisk together the cornstarch, whole egg, egg yolks and remaining 1/4 cup sugar until well combined, thick and pale yellow in color.
- While whisking, slowly pour or ladle in about half of the hot milk mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pot with the remaining milk mixture. Place over medium-low heat and cook, stirring constantly, until thickened to the consistency of pancake batter, 5 to 6 minutes.
- Place the melted chocolate in a medium bowl. Place a fine-mesh strainer over the bowl. Pour the cooked custard through the strainer into the melted chocolate, pressing it through the strainer. Remove the strainer and whisk the hot custard and chocolate until completely combined and smooth. Stir in the almond extract and olive oil.
- Evenly divide the budino between six 4- to 6-ounce small glass cups, bowls or ramekins. Cover with plastic wrap and place into the fridge to chill, 3 to 4 hours.
- In a chilled large bowl, whisk the heavy cream with a handheld electric mixer on medium speed until frothy. Add the vanilla paste and continue to whip to soft peaks, about 5 minutes. Cover and chill until ready to use.
- When ready to serve, remove the plastic wrap from each budino and garnish with a dollop of whipped cream, a drizzle of olive oil, a grating of bittersweet chocolate and a sprinkle of sea salt.
CHOCOLATE BUDINO
This recipe is from Cat Cora's cookbook, "Cooking from the Hip". Chef Cora says, "Budino in Italian means pudding, but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Recipe #376611, but it's also great with creme anglaise and fresh raspberries or strawberries. I use Callebaut or El Rey chocolate for this dessert, but any premium chocolate will work."
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 1 9-inch round cake
Number Of Ingredients 6
Steps:
- Place a rack in the middle of the oven and preheat to 350°F.
- Grease a 9-inch cake pan or 12-cup muffin tin. Wipe out excess oil with a paper towel and set aside.
- Chop the chocolate into small shards. Place chocolate in the top of a double boiler or large bowl set over a saucepan of simmering water over very low heat. Melt the chocolate slowly, stirring occasionally.
- In a medium bowl, gently whisk eggs, egg yolks, sugar and flour until all ingredients are well incorporated.
- When chocolate is smooth, remove bowl from hot water and add butter. Stir until butter is melted and chocolate is smooth again. Add egg mixture, mixing well.
- Spoon batter into cake pan or prepared muffin tin, filling each cup half-full. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin. The edges will have just begun to pull away from the pan, and the center should still look moist and shiny. Remove the pan from the oven and let cool for 10 minutes.
- While pan is still warm, place a baking sheet over the top, and invert the pan. Carefully lift pan to release cake. Transfer cake to a serving platter or individual dessert plates if you've baked the cakes in a muffin tin.
- The budino is best served warm but is also delicious at room temperature.
More about "chocolate budino recipes"
ITALIAN CHOCOLATE BUDINO RECIPE FROM SCRATCH | GOURMET …
From gourmetproject.net
Cuisine ItalianEstimated Reading Time 3 minsCategory DessertTotal Time 2 hrs 25 mins
CHOCOLATE BUDINO RECIPE | DEBI MAZAR AND GABRIELE …
From cookingchanneltv.com
CHOCOLATE BUDINO RECIPE - SANTA BARBARA CHOCOLATE
From santabarbarachocolate.com
CHOCOLATE BUDINO RECIPE - TRADITIONAL ITALIAN …
From philosokitchen.com
CHOCOLATE BUDINO - DESSERTS REQUIRED
From dessertsrequired.com
CHOCOLATE BUDINO – SMITTEN KITCHEN
From smittenkitchen.com
WHY MAKE PUDDING WHEN YOU CAN MAKE CHOCOLATE …
From bonappetit.com
CHOCOLATE BUDINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (2)Total Time 3 hrs 43 minsCategory DessertCalories 658 per serving
CHOCOLATE BUDINO// GUIDE TO CHICAGO - WOOD & SPOON
From thewoodandspoon.com
CHOCOLATE BUDINO (ITALIAN PUDDING CAKE) RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHOCOLATE CHIA "BUDINO" – GIADZY
From giadzy.com
TRY THIS EASY MAKE-AHEAD CHOCOLATE BUDINO RECIPE!
From mostlovelythings.com
THE ULTIMATE CHOCOLATE BUDINO - A SPICY PERSPECTIVE
From aspicyperspective.com
CHOCOLATE BUDINO CAKES - FAMILYSTYLE FOOD
From familystylefood.com
CHOCOLATE BUDINO RECIPE - LOS ANGELES TIMES
From latimes.com
WHAT IS BUDINO? - ALLRECIPES
From allrecipes.com
GIADA DE LAURENTIIS'S CHOCOLATE CHIA 'BUDINO' RECIPE IS HEALTHY …
From eatingwell.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #dinner-party #cakes #puddings-and-mousses #chocolate #comfort-food #taste-mood #sweet
You'll also love