Chocolate Budino
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5.0
6 reviews
Excellent
Chocolate Budino
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Budino al Cioccolato is a rich and decadent Italian chocolate dessert made with basic pantry ingredients. It's so easy to make (10-minute prep) then it's left to set in the fridge. An indulgent dessert for chocolate lovers!
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Ingredients
- 4.2 oz dark chocolate 70%+ cocoa (120g) use baking or cooking chocolate
- ⅓ cup caster sugar (70g)
- 5 tablespoons unsalted butter (70g)
- 2 tablespoons cornstarch cornflour UK (20g)
- 1 + 1/2 cups whole milk (full-fat( (360ml)
- sunflower oil for greasing (see notes)
Instructions
- Requires 3 hours chilling time.
- Gently heat the milk in a saucepan, bring to a boil then immediately turn off the heat and set aside.
- Melt the butter in a separate saucepan, once melted add the sugar and whisk the mixture until it thickens and turns a pale yellow colour (almost like a roux).
- Next, turn the heat down low and add the chocolate. Stir it gently until melted. Sift in the cornstarch and stir it in so there are no lumps.
- A little at a time, add the hot milk until fully combined into the chocolate mixture. Turn the heat up to medium and stir it for about 3-5 minutes until thick and glossy.
- The budino is now ready to pour into moulds or ramekins. Important: if using moulds make sure to lightly grease each one with a little sunflower oil first. If using ramekins or glass serving dishes you can pour the budino straight in.
- Let it cool to room temperature then chill in the fridge for at least 3 hours. Remove from the fridge for 5 minutes before serving.
How to remove Budino from moulds
- Remove the budino from the fridge 5 minutes before serving. Give the mould a shake from side to side to help loosen the budino from the edges.
- Turn it out onto a plate and shake the budino once or twice to dislodge it from the mould, serve.
Notes
- Note on chocolate - make sure to use baking or cooking chocolate as regular chocolate can have a gritty or chalky texture when melted. 70%+ cocoa gives the best results.
- If using moulds - if you plan on using a mould, even if it's silicone or non-stick you MUST grease the moulds lightly with a little sunflower oil first or the budino will be hard to remove. You don't need to do this if you are serving it in ramekins or glass serving dishes.
- Storage - the budino is best eaten within 2 days but will last for up to 4-5 days in the fridge. Do not freeze.
- The moulds we used - the moulds that we used to shape our budino in the photos were purchased from Ikea. Panna cotta moulds or silicon moulds also work really well - all of them must be greased with sunflower oil first!
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
47mg
(2%)
Potassium
338mg
(10%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
595IU
(12%)
Calcium
128mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 47mg | 2% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 595IU | 12% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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