Chocolate Budino Recipe

1. Infuse and combine

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar (1 tbs) and unsweetened cocoa powder. Whisk to dissolve lumps. Warm over medium heat until it just begins to steam — do not boil.

2. Temper yolks

Whisk the egg yolks with the cornstarch in a bowl until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper.

3. Thicken pudding

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat.

4. Finish chocolate

Add the chopped bittersweet chocolate, brown sugar (3 tbs), salt (1 tsp) and vanilla extract. Whisk until the chocolate melts and the mixture is glossy and smooth. Pass through a fine-mesh sieve into a bowl to remove any solids. Cover with plastic pressed to the surface to prevent a skin and chill until set, at least 2 hours (or refrigerate 30–40 minutes for a quicker chill).

5. In a small heavy saucepan, combine granulated sugar (3 tbs) and water (1 tbs). Stir briefly just to wet the sugar, then stop stirring. Cook over medium heat until the sugar melts and turns an amber color, rotating the pan as needed for even caramelization, about 6–8 minutes.

6. Remove from heat and carefully whisk in the butter (2 tbs) until incorporated. Gradually add the warmed heavy cream (3 tbs) while whisking — mixture will bubble vigorously. Stir in sea salt (1 tsp). Let cool to warm or room temperature before using; it will thicken as it cools.

7. Chill a mixing bowl and whip attachment if possible. Pour 1 cup heavy cream, add powdered sugar (2 tsp) and vanilla extract (1 tsp). Whip on medium-high speed to soft peaks, about 2–3 minutes. Keep refrigerated until assembly.

8. Preheat oven to 350°F (175°C). In a small bowl, combine flour (1 tbs), cocoa powder (1 tsp), brown sugar (1 tbs) and a pinch of salt. Cut in the cold butter (1 tbs) with a fork or fingertips until mixture resembles coarse crumbs. Spread on a small baking sheet lined with parchment and bake 8–10 minutes until crisp. Let cool; break into small crunchy pieces.

9. Preheat oven to 350°F (175°C) if not already. Line a baking sheet with parchment. In a small bowl, whisk the egg white lightly until frothy. Stir in powdered sugar (2 tsp), flour (1 tsp), melted butter (1 tsp) and chopped cocoa nibs (1 tsp) to form a thin batter.

10. Drop teaspoons of batter onto the parchment spaced well apart and use the back of the spoon to spread each into a thin oval (about 2–3 inches). Bake 6–8 minutes until edges are set and lightly browned. Remove from oven and, while warm and pliable, lift each tuile with a thin spatula and drape over a rolling pin or bottle to form a curved tuile. Let cool to crisp.

11. Spoon or pipe chilled chocolate budino into serving glasses or ramekins, filling to about 3/4 full.

12. Drizzle a thin layer (about 1/2–1 tbs) of cooled salted caramel over each budino. Reserve remaining caramel for serving.

13. Scatter a tablespoon (adjust to taste) of chocolate crumble over the caramel for texture.

14. Top with a dollop (about 2 tbs) of vanilla whip on each serving.

15. Garnish with a cocoa nib tuile placed into the whip, sprinkle extra cocoa nibs (0.5 tsp) and a light pinch of coarse sea salt (about 1/8–1/4 tsp) over each finished dessert.

16. Serve immediately so the tuile stays crisp. Leftover budino keeps covered in the refrigerator for up to 3 days; store caramel in a sealed container refrigerated and gently rewarm before using. Whip is best fresh but can be kept refrigerated for one day.