Chocolate Puddino

Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 561 Calories

Ingredients

• 1 pinch salt
• ⅓ cup white sugar
• ¼ teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 1 cup whole milk
• 1 ¼ cups heavy cream
• 1 pinch cayenne pepper
• 6 large eggs
• 8 ounces dark chocolate chips
• 2 tablespoons shaved dark chocolate, or to taste
• ¼ cup heavy cream, or to taste
• ⅛ teaspoon vanilla extract, or to taste

Recipe Instructions

Step 1

Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.

Step 2

Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.

Step 3

Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.

Step 4

Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.

Step 5

Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.

Step 6

Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.

Step 7

Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.

Step 8

Garnish with shaved chocolate and serve.