Dark Chocolate Budino Recipe
crème fraiche, sea salt, olive oil finish
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Ingredients
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Budino Base
Crème Fraîche Topping
Finishing Touch
Method
Preparing the Budino
- 1
Melt the Chocolate
In a medium saucepan over low heat, combine the dark chocolate and heavy cream. Stir until the chocolate is fully melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
- 2
Mix Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
- 3
- 4
Bake the Budino
Preheat your oven to 150°C (300°F). Pour the budino mixture into ramekins or small baking dishes. Place them in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly wobbly.
- 5
Cool the Budino
Remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Then, refrigerate for at least 4 hours or until fully chilled.
Preparing the Crème Fraîche Topping
- 6
Mix Topping Ingredients
In a small bowl, combine the crème fraîche, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
Finishing Touch
- 7
Serve the Budino
Once the budino is chilled, remove from the refrigerator. Top each budino with a dollop of the crème fraîche mixture, a drizzle of extra virgin olive oil, and a sprinkle of sea salt flakes to taste.
