Chocolate Budino Recipe
Bahibé Milk Chocolate Custard, Fresh Berries, Chantilly, Gluten Free Cocoa Nib Sablé
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Ingredients
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Chocolate Budino
Fresh Berries
Chantilly
Gluten Free Cocoa Nib Sablé
Method
Chocolate Budino
- 1
Melt the Chocolate
In a heatproof bowl, combine the Bahibé milk chocolate and 100ml of heavy cream. Set the bowl over a saucepan of simmering water, stirring occasionally until the chocolate is melted and smooth. Remove from heat and let it cool slightly.
- 2
Prepare the Custard Mixture
In a separate saucepan, combine the remaining heavy cream, milk, granulated sugar, and a pinch of salt. Heat over medium heat until it just starts to simmer. In a bowl, whisk the egg yolks and vanilla extract together. Gradually pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
- 3
- 4
Mix in Chocolate
Remove from heat and stir in the melted chocolate until fully incorporated. Strain the mixture through a fine-mesh sieve into serving cups or ramekins.
- 5
Chill
Cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.
Fresh Berries
- 6
Prepare the Berries
While the budino is chilling, wash the mixed berries gently under cold water. Pat them dry with paper towels and set aside.
Chantilly
- 7
Make the Chantilly
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture on medium-high speed until soft peaks form.
Gluten Free Cocoa Nib Sablé
- 8
Prepare the Dough
In a bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the almond flour, cocoa nibs, and a pinch of salt, mixing until a dough forms.
- 9
Chill and Bake
Shape the dough into a log, wrap it in plastic wrap, and chill for at least 1 hour. Preheat the oven to 180°C (350°F). Slice the chilled dough into rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are firm.
