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Ingredients
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Chocolate Budino
Toppings
Method
Chocolate Budino Preparation
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and 100ml of heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and let it cool slightly.
- 2
Mix the Cream and Milk
In a saucepan, combine the remaining heavy cream (150ml) and whole milk. Heat over medium heat until it begins to steam, but do not let it boil.
- 3
Whisk the Egg Yolks
In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and a pinch of salt until the mixture is pale and slightly thickened.
- 4
- 5
Cook the Budino
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- 6
Chill the Budino
Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Divide the mixture into serving cups and refrigerate for at least 4 hours or until set.
Topping Preparation
- 7
Prepare the Toppings
While the budino is chilling, prepare the toppings. Drain the amarena cherries if packed in syrup, and chop the pistachios into small pieces.
- 8
Serve
Once the budino has set, remove it from the refrigerator and top each serving with amarena cherries and chopped pistachios before serving.