Fourchocolate Budino Recipe

Preparation

1. 1

   Make the Budino

   In a medium saucepan, heat heavy cream and espresso over medium heat until just simmering. Remove from heat and add dark, milk, and white chocolate, stirring until melted and smooth.

2. 2

   Combine Ingredients

   In a separate bowl, whisk together eggs, sugar, and vanilla extract. Gradually whisk the warm chocolate mixture into the egg mixture until fully combined.

3. 3

   Bake the Budino

   Preheat the oven to 325°F (160°C). Pour the budino mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set but still slightly jiggly in the center.

4. 4

   Cool and Serve

   Remove the ramekins from the water and let them cool to room temperature. Refrigerate for at least 2 hours before serving.

5. 5

   Prepare Toppings

   Before serving, crush the Marcona almonds into smaller pieces. Serve the budino topped with crushed Marcona almonds and a scoop of cherry chocolate chip ice cream.