Chocolate Budino Recipe

Melt Chocolate

In a medium saucepan over low heat, melt the bittersweet chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.

Mix Ingredients

In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Gradually add the melted chocolate, milk, heavy cream, vanilla extract, and sea salt, mixing until smooth.

Bake Budino

Pour the mixture into individual ramekins or a baking dish. Place in a preheated oven at 325°F (160°C) and bake for about 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Cool

Remove from the oven and let the budino cool at room temperature, then refrigerate for at least 2 hours before serving.

Prepare Tomatoes

Dice the large tomatoes and set aside.

Cook Sugar

In a saucepan, combine the granulated sugar and fresh orange juice. Cook over medium heat until the sugar dissolves and the mixture begins to caramelize, about 10-15 minutes.

Add Tomatoes

Add the diced tomatoes and butter to the caramel mixture. Cook for an additional 5-7 minutes until the tomatoes are softened and the sauce thickens. Remove from heat and let cool.

Cook Bacon

In a skillet, cook the jowl bacon until crispy. Drain on paper towels and crumble.

Toast Pecans

In a separate pan, toast the pecans over medium heat until fragrant, about 5 minutes. Remove and set aside.

Whip Cream

Using a mixer, whip the heavy cream until soft peaks form.

Plate

To serve, place a portion of the chocolate budino on a plate, drizzle with the tomato orange caramel, top with crumbled bacon and toasted pecans, add a dollop of whipped cream, and finish with a drizzle of extra virgin olive oil and a sprinkle of sea salt to taste.