Chocolate Boudino Recipe

Warm dairy and combine dry

In a medium saucepan over medium heat, combine whole milk, heavy cream, granulated sugar, light brown sugar, unsweetened cocoa powder and salt. Whisk constantly until sugars dissolve and mixture is hot but not boiling (small bubbles at the edge), about 5–7 minutes.

Temper yolks and thicken

In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly ladle about 1 cup of the hot chocolate milk into the yolks while whisking constantly to temper. Then pour the tempered yolk mix back into the saucepan and return to medium-low heat. Cook, stirring constantly with a heatproof spatula, until mixture thickens enough to coat the back of a spoon, 3–5 minutes. Do not boil.

Add chocolate and finish

Remove from heat and immediately whisk in the chopped bittersweet chocolate and vanilla extract until melted and fully incorporated. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids, then cover the surface with plastic wrap to prevent a skin and chill until cool, at least 2 hours or overnight for best texture.

Preheat oven to 350°F (175°C). On a baking sheet, combine rolled oats, all-purpose flour, light brown sugar and sea salt. Cut in the cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Spread mixture in an even layer on the baking sheet and bake until golden and crisp, about 12–15 minutes, stirring once halfway through to promote even browning. Remove and let cool completely; it will crisp further as it cools.

Make the caramel sauce

In a medium heavy-bottom saucepan, combine 0.75 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten the sugar and cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 6–9 minutes. Swirl the pan occasionally for even caramelization. As soon as it reaches color, remove from heat and carefully whisk in 3 tablespoons unsalted butter until incorporated. Slowly add 1/2 cup warm heavy cream while stirring. If the caramel seizes, return to low heat and whisk until smooth. Stir in 1/2 teaspoon sea salt. Let cool to warm (not hot) before using.

Candy the cashews

Line a baking sheet with parchment. In a small skillet over medium heat, add 2 tablespoons granulated sugar and 2 tablespoons water and bring to a simmer. Add the raw cashews and stir to coat. Continue to cook, stirring often, until the syrup evaporates and a glossy sugar coating forms on the nuts, about 6–8 minutes. Spread the nuts out on the parchment to cool and harden. Break any clusters apart once cooled.

Whip the cream

Chill a mixing bowl and whisk (or beaters) for 10 minutes. Pour 1 cup heavy whipping cream into the chilled bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to soft peaks (about 2–3 minutes on medium-high). Taste and adjust sweetness if desired. Keep chilled until ready to assemble.

Plate the Chocolate Boudino

Spoon or pipe chilled chocolate boudin into serving dishes (ramekins or small bowls), filling to about 3/4 full. Sprinkle a generous layer of oat crumble over the top to provide crunch.

Add caramel and nuts

Drizzle 1–2 tablespoons of the warm (not hot) caramel sauce over each portion and scatter candied cashews on top. (Reserve extra caramel for serving on the side if desired.)

Finish with whipped cream

Top each portion with a dollop or quenelle of whipped cream. Finish with a few flakes of optional flaky sea salt and a few extra oat crumble crumbs for contrast. Serve immediately so the crumble remains crisp and caramel is slightly warm against the chilled boudin.