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Chocolate Pudding Recipe Italian Style
5 from 9 votes

Chocolate Pudding Recipe Italian Style

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 12 servings
Course: Dessert
Cuisine: Italian

Ingredients

  • vegetable cooking spray for greasing the pan
  • ¼ cup cocoa powder
  • 4 ounces butter 1 stick, unsalted
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate best quality
  • 4 large egg room temperature
  • 1⅓ cups granulated sugar
  • ⅓ cup vegetable oil for added moistness/tenderness, neutral
  • ½ cup cornstarch
  • ½ teaspoon salt maybe a bit more, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 300° F.
  2. Put the cupcake liners in the greased pan, and preheat the pan, too.
  3. Combine the butter and cream in small saucepan over medium-high heat.
  4. Chop 5 ounces of the chocolate and put it in a medium bowl.
  5. Cut the remaining 3 ounces into ¼ ounce chunks and reserve.
  6. When the cream mixture comes to a simmer, pour it over the 5 oz of chocolate and mix gently to incorporate the ingredients. Let cool. (This is a ganache).
  7. In a medium bowl, whisk together the eggs, sugar, oil, cocoa powder and cornstarch until the sugar has dissolved.
  8. Pour the cooled ganache into the egg mixture and gently mix just until the batter is smooth.
  9. Scoop about ¼ cup of the batter into each mold (about ¾ of the way up the sides).
  10. Tuck a ¼ ounce chunk of the reserved chocolate into the center of each cupcake.
  11. Bake until the edges are set and the center still looks a little moist, about 30 minutes.
  12. Cool the pan on a rack for 10 minutes and then unmold the budinos.
  13. Dust them with powdered sugar, and serve warm.