Budino Di Cioccolato Recipe

Directions

1. 1

   Prepare the Chocolate Mixture

   Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, combine heavy cream, whole milk, sugar, and sea salt. Heat over medium heat until it just starts to simmer, then remove from heat.

2. 2

   Combine and Melt

   Pour the hot cream mixture over the chopped chocolate and let it sit for about 2 minutes. Stir until the chocolate is completely melted and the mixture is smooth.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks together until they are frothy. Gradually add cornstarch while mixing to combine.

4. 4

   Temper the Yolks

   Slowly pour a small amount of the chocolate mixture into the yolks while whisking continuously to temper them. Then, pour the yolk mixture back into the chocolate mixture, stirring constantly.

5. 5

   Cook the Custard

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Do not allow it to boil.

6. 6

   Cool and Chill

   Remove from heat, strain through a fine-mesh sieve into a bowl, and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or until set.

7. 7

   Prepare Olive Oil Crema

   In a bowl, whisk together 200 ml of heavy cream and 2 tablespoons of high-quality olive oil until soft peaks form. Season with a pinch of sea salt.

8. 8

   Make Toasted Coconut Crumble

   In a dry skillet, toast 100 g of shredded coconut over medium heat until golden brown, stirring frequently. Allow to cool.

9. 9

   Assemble and Serve

   To serve, spoon the chocolate custard into bowls, top with a dollop of olive oil crema, and sprinkle with toasted coconut crumble.