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Chocolate budino

Chocolate budino
Los Angeles Times

Technically, it's just pudding. But mention the word budino to an Italian chef and eyes light up, chattering hands dance through the air and unabashed creativity is unfurled. "Budino is BUDINO! Its big flavor hits your palate at once, so ... Read more

Total time: 35 minutes | Serves 6
  • 7 ounces dark chocolate (preferably 70% Valrhona), cut into 1-inch chunks
  • 4 tablespoons cornstarch
  • 6 tablespoons plus 1 teaspoon sugar
  • 2 1/3 cups milk
  • 3 1/2 tablespoons butter
  • 2 egg yolks

Step 1In a medium saucepan over low heat, melt the chocolate with two tablespoons water. Stir to prevent scorching; remove from heat.

Step 2In another, heavy-bottomed saucepan, whisk together the cornstarch and sugar. Whisk in the milk and melted chocolate. Cook over medium heat, stirring, until creamy, about 3 minutes. Bring to a boil and cook for two minutes, stirring constantly.

Step 3Remove the pan from the heat and whisk in the butter. Temper the egg yolks with some of the pudding by carefully whisking one-half cup pudding into the eggs, followed by a second half cup, to bring up the temperature. Add the yolk mixture to the pan, stirring to fully incorporate.

Step 4Immediately strain the pudding into a medium bowl, and promptly spoon one-half cup into each of 6 serving dishes. Cover with plastic wrap. Refrigerate for at least 2 hours and up to 2 days before serving.

Note: From chef Nicola Mastronardi of Vincenti Ristorante.


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