Espresso Budino Recipe

Prep

Measure and prepare all ingredients. Finely chop the chocolate so it melts quickly. Mix cornstarch and cocoa powder together to remove lumps.

Warm liquids

In a small saucepan, combine the whole milk, heavy cream and granulated sugar. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (small steam wisps), about 3–4 minutes.

Make slurry

In a small bowl, whisk the cornstarch and cocoa powder mixture with about 2 tablespoons of the warm milk mixture to form a smooth slurry. If using instant espresso powder, stir it into the warm espresso now to dissolve.

Combine and thicken

Pour the espresso into the saucepan with the warm milk mixture, stirring to combine. Return to gentle heat. Whisk in the cornstarch/cocoa slurry and continue to cook over medium-low, whisking constantly, until the mixture thickens and comes to a gentle simmer, about 2–4 minutes. It should coat the back of a spoon.

Add chocolate and finish

Remove the pan from heat and immediately add the chopped chocolate, butter, vanilla and a pinch of salt. Stir until smooth and fully melted. Taste and adjust salt or espresso strength if needed.

Strain and cool

For the silkiest texture, strain the hot budino through a fine-mesh sieve into a small bowl or directly into a single serving ramekin (about 6–8 oz capacity). Press the mixture through with a spoon if necessary. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until fully set, at least 2 hours (best 3–4 hours).

When ready to serve, remove the budino from the refrigerator. Spoon or pipe about 2 tablespoons of whipped cream on top.

Dust the whipped cream with the cocoa powder or sprinkle finely grated chocolate and a few chocolate shavings if using.

Serve chilled. Budino will keep refrigerated, covered, for up to 3 days.