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
Prepare Budino Base
- 1
Melt Chocolate
In a heatproof bowl, combine the dark chocolate and heavy cream. Set over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Dry Ingredients
In a separate bowl, whisk together the granulated sugar, cocoa powder, and sea salt. Set aside.
- 3
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until smooth. Then fold in the melted chocolate mixture until fully incorporated.
- 5
Bake Budino
Preheat the oven to 160°C (320°F). Pour the budino mixture into individual ramekins or a large baking dish. Place the ramekins 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 jiggly. Remove from the oven and let cool.
Prepare Crème Fraîche Topping
- 6
Serve
- 7
Finish and Serve
Once the budino has cooled, remove from the ramekins (if using) and place onto serving dishes. Drizzle with extra virgin olive oil and sprinkle with sea salt to taste. Top with a dollop of crème fraîche before serving.
