Chocolate Budino Recipe
room temperature butter and cocoa powder for ramekins
7 ounces Belgian bittersweet chocolate such as Callebaut
3 ½ tablespoons butter
2 whole egg yolks
2 ½ cups milk
4 tablespoons cornstarch
6 tablespoons sugar
With your fingers or a paper, lightly grease the inside of molds/ramekins (between four and six ounces each) with some softened or melted butter. Next, generously sprinkle the cocoa powder into the mold and rotate to completely coat the inside. Transfer the excess that does not stick to the butter to the next ramekin and continue till all the molds are prepared. For best results, cut pieces of wax paper that will fit the bottom of the mold and place inside each ramekin after preparing them.
Chop the chocolate into small pieces and place in a double boiler over medium heat and melt until creamy. Add the butter until melted and well incorporated then remove from the heat and whisk in the egg yolks and set aside. Meanwhile, place the milk, cornstarch and sugar in a heavy bottom sauce pan and gently bring to a boil stirring constantly. The mixture will begin to thicken so it is important that it doesn?t burn. Immediately reduce to a slow simmer, continue to whisk and slowly add the chocolate mixture. Allow to cook, while stirring constantly, for an additional five minutes. Working quickly, immediately fill the prepared molds or ramekins. Cover the ramekins in plastic wrap and place in the fridge to cool. For best results, let cool overnight.
To un-mold the budino, gently slide a paring knife between the pudding and the inside edge of the mold working it completely around the pudding. Tip the mold over and gently tap and wiggle it out. If you used wax paper, remove it from the top of the budino if it has stuck to it.
