Easy Chocolate Budino with Candied Maple Walnuts

For the budino:

1. Break up the chocolate into smaller pieces if using bars. Set aside near the stove.
2. In a medium-size bowl, whisk the egg yolks together vigorously. Set aside near the stove.
3. Bring cream (or half and half), sugar and salt to a bare simmer in a large saucepan and remove from heat.
4. Very s-l-o-w-l-y drizzle about half of the cream mixture into the beaten egg yolks, constantly whisking the yolks as you drizzle.
5. Slowly pour the egg yolk mixture back into the pot (with the other half of the cream) while stirring.
6. Cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan until a candy thermometer or an instant-read thermometer registers 175°F. I recommend using a thermometer but if you don’t have one, the custard should be thick enough to coat a spoon. Don’t let it simmer or allow the thermometer to go above 180°F.
7. Turn off the heat and add the chocolate, letting it sit until the chocolate is melted. Whisk the mixture well until all of the chocolate is incorporated.

For the candied walnuts:

1. Preheat the oven to 325˚F. Line a sheet pan with foil and spray with nonstick spray. Lay a large piece of parchment paper out on a work surface.
2. Combine the melted butter, maple syrup and salt in a medium-size bowl. Add the walnuts and stir well to coat.
3. Turn the walnuts (and all of the butter/maple mixture) out onto the prepared baking sheet and spread to an even layer.
4. Bake for 12-16 minutes or until nicely golden, stirring every 5 minutes to redistribute and redcoat.
5. Transfer the walnuts to the prepared parchment paper, working quickly to spread the nuts apart. Allow to cool completely then store in an airtight container.