This Chocolate Budino
These are the top reasons why we adore this gorgeous Pudding:
- luscious, decadent chocolate dessert that we serve on a plate
- intensely chocolatey and thick like a homemade pudding should be
- a simple dessert to make many days ahead
- perfect for weekends and celebrations
- kids and adults like it
What to serve with Chocolate Budino
Chocolate Budino is a gorgeous pudding made from scratch. Instead of serving it in cups or a ramekin, we invert it to a plate to create a glorious dessert that is fancy enough for special occasions. We would like to add any of these:
- dust it with cocoa powder
- sprinkle with chopped roasted hazelnuts or almonds
- decorate with whipped cream
- add fresh berries like strawberries, blackberries, blueberries or raspberries
Storing and freezing
Cover the Chocolate Budino with clingfilm and place in the fridge. Refrigerate for up to 3 days and serve cold.
Next, try these recipes
- Vanilla Pudding with Coffee Surprise
- Chocolate Pudding from Scratch
- Chia Pudding with Figs and Grapes
METHOD
-
preparation
In a small bowl, stir cocoa powder, cornstarch, and 80ml (1/3 cup) cold milk with a whisk to get a smooth mixture. Pour the rest of the milk into the saucepan, and add the cinnamon sticks and sugar. Stir and place over high heat. Bring to a boil, then remove from the heat. Cover the saucepan with clingfilm and set aside for 10 minutes for the milk to infuse the cinnamon flavor.
TipInstead of cinnamon, feel free to use cardamom or green tea. -
add the chocolate
Remove the clingfilm and cinnamon sticks. Place the pudding back over medium heat. Add the cocoa mixture while stirring regularly with a whisk. Cook for a minute while stirring, then add the chocolate, stir until melted, and remove from the heat.
TipYou can dry the cinnamon sticks and reuse them for a different recipe. -
Chocolate Budino
Prepare four ramekins 9 cm (3.5 inches) in diameter. Divide the mixture evenly between the ramekins and cover it with clingfilm to the touch. Place in the fridge for at least 2 hours or overnight. Before serving, dip the bottom half of the ramekin into warm/hot water for 30 seconds for easier removal. Invert into a serving plate. Dust with cocoa powder and serve.
