Chocolate Budino Recipe

Prep dry mix

In a medium bowl whisk together cocoa powder, cornstarch, granulated sugar and brown sugar until evenly combined and lump-free.

Heat milk and cream

In a medium saucepan combine whole milk and heavy cream and warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil).

Make slurry and thicken

Whisk about 1/4 cup of the warm milk mixture into the dry mix to form a smooth slurry. Pour the slurry back into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes).

Melt chocolate

Remove the saucepan from heat. Add the chopped bittersweet chocolate, butter, vanilla extract and salt. Whisk until the chocolate and butter are fully melted and the pudding is smooth and glossy.

Cool

For a silky texture, strain the budino through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming and chill in the refrigerator for at least 2 hours (or until set).

While the budino chills, combine graham cracker crumbs, melted butter, light brown sugar and salt in a bowl. Stir until all crumbs are moistened and mixture holds together when pressed between your fingers.

Spread the crumb mixture on a baking sheet lined with parchment and bake at 350°F (175°C) for 6–8 minutes, or until fragrant and slightly crisp. Alternatively, toast in a dry skillet over medium heat until golden, stirring frequently. Cool completely.

Portion the chilled budino into 4 serving cups (about 3/4 cup each). Leave a little space at the top for toppings.

Divide half of the graham cracker crumble evenly among the cups, pressing gently to create a base layer if desired. Spoon remaining budino on top if you added a base layer.

Top each budino with a generous tablespoon or more of marshmallow fluff. Optionally sprinkle mini marshmallows on top for texture.

If you want a toasted finish, use a kitchen torch to carefully toast the marshmallow fluff/mini marshmallows until golden and slightly charred. Alternatively, place under a very hot broiler for 30–60 seconds — watch closely to avoid burning.

Finish by sprinkling remaining graham crumble over the toasted topping and garnish with a few chocolate shavings or a light dusting of cocoa powder.

Serve chilled or at cool room temperature. Store covered in the refrigerator for up to 3 days; marshmallow topping is best eaten the day it’s torched.