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Ingredients
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Budino (dark chocolate pudding)
Mascarpone cream
Garnish (optional)
Method
Budino (dark chocolate pudding)
Prep dry mix
In a medium bowl whisk together the cocoa powder, granulated sugar and cornstarch until uniform and free of lumps.
Warm dairy
In a medium heavy-bottomed saucepan combine the whole milk and 1 cup heavy cream over medium heat. Warm until it just begins to steam and small bubbles form at the edges (do not boil).
Temper and thicken
Gradually whisk about 1/2 cup of the warm milk mixture into the dry mix to form a smooth slurry. Return slurry to the saucepan with the remaining milk, whisking constantly. Continue to cook over medium heat, whisking frequently, until the mixture thickens and just comes to a simmer—about 5–8 minutes. The mixture should coat the back of a spoon.
Finish with chocolate and butter
Remove the pan from the heat. Immediately add the chopped dark chocolate, unsalted butter, vanilla extract and a pinch of kosher salt. Let sit 1 minute to melt, then whisk until fully smooth and glossy.
Cool and portion
Strain the budino through a fine-mesh sieve into a clean bowl to remove any bits and ensure silky texture. Press a piece of plastic wrap directly on the surface to prevent a skin. Chill in the refrigerator until set, at least 2 hours (can chill up to 2 days). When ready, stir gently to loosen and divide into 4 serving cups.
Mascarpone cream
Whip cream
Chill a medium mixing bowl and beaters if possible. Pour 1 cup heavy cream into the bowl and whip on medium speed until soft peaks begin to form.
Combine with mascarpone
Reduce speed to low. Add the mascarpone cheese, powdered sugar, vanilla extract and lemon zest (if using). Beat just until the mixture is smooth and holds medium peaks — avoid overbeating to prevent the mascarpone from splitting. Taste and adjust sweetness if desired.
Chill
Cover and refrigerate the mascarpone cream until ready to assemble. It will keep its texture for several hours in the fridge.
Assembly & garnish
Spoon or pipe a generous layer (about 3/4 cup) of chilled dark chocolate budino into 4 serving glasses or ramekins.
Top each with a dollop (about 2 tablespoons) of mascarpone cream. Smooth or swirl lightly with a spoon.
Finish with chocolate shavings or cocoa nibs and a small pinch of sea salt flakes on each serving. Serve chilled.