Chocolate budino recipe from scratch: the best way to make budino.
I got the best compliment ever for this dark chocolate budino recipe (Italian pudding/custard)… from my husband: “it’s better than the El°§* budino!”. Which was, to date, his favorite budino. No matter you made it with natural ingredients, no matter you looked for premium stuff, he would still go for the pre-made, “just add hot milk”, powder from this super commercial brand.
But now, I finally won. Mine was better, and what I did was simply going back to the traditional chocolate budino recipe.
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chocolate budino recipe
- 4 cups cow milk – room temperature (1 lt – 34 oz)
- 2.8 oz brown sugar (80 gr – a little more than 1/3)
- 2.8 oz butter (80 gr – about 1/3 cup)
- 2.8 oz 70% dark chocolate (80 gr – a little less than 1/3 cup)
- 1 egg
- 2.8 oz of 00 flour (80 gr – a little less than 2/3 cup)
- Water bath chocolate until creamy and set aside.
- Cut butter into small pieces, add sugar and use a mixer to amalgamate until creamy.
- Add the egg, chocolate, and flour, still mixing energetically.
- Add milk, a little at the time, while still mixing.
- Pour the mixture into a pot and cook over medium heat.
- Bring to a boil, but never stop mixing. Stir two more minutes and remove the pot from the heat.
- Wait a few minutes for the temperature to decrease and pour the mixture into glass jars or budino (cupcakes or whatever) molds. I like the jars.
- When the mixture reaches room temperature, refrigerate a few hours before serving your delicious, mouthwatering and smooth budini.
enjoy your chocolate budino