Chocolate Budino
Author: adapted from: Nigella Lawson
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
  • Chocolate budino:
  • 2 cups whole milk
  • 1 cup heavy cream
  • ⅔ cup sugar
  • 2 tablespoons cornstarch, sifted
  • ⅔ cup cocoa powder, sifted
  • ¼ cup boiling water
  • 4 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces bittersweet chocolate chips, finely chopped
  • Whipped cream topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • ¼ teaspoon vanilla extract
  • chocolate for grating over the top
  1. For the budino:
  2. Set aside 6 – 8 glasses or ramekins.
  3. Warm the milk and cream in a small saucepan and set aside. Do not boil.
  4. Whisk together the sugar, cornstarch and cocoa in a medium saucepan. Whisk in the boiling water to form a thick paste.
  5. Beat the egg yolks together and whisk into the medium saucepan, stirring constantly so that the yolks do not cook. Whisk in the vanilla.
  6. Gradually pour the warm milk/cream into the medium saucepan and whisk until thoroughly blended.
  7. Cook over medium heat until thickened, about 7 minutes stirring constantly, with a wooden spoon. Do not boil the budino.
  8. Remove from the heat and stir in the chopped chocolate.
  9. Immediately transfer the budino to the glasses or ramekins. Place plastic wrap directly on top of the budino to prevent skin from forming. Refrigerate until cold.
  10. For the whipped cream topping:
  11. Combine the cream, confectioners sugar and vanilla into a large mixing bowl. Beat on medium speed until soft peaks form.
  12. Dollop whipped cream over the budino.
  13. Grate chocolate either directly onto the budino or onto a piece of waxed paper and then sprinkle the grated chocolate over the whipped cream.
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