Budino al cioccolato is a rich, smooth baked Italian style pudding.
While not overly sweet, it’s the perfect ending to a special meal and is guaranteed to please both children and adults alike.
How to say Budino al Cioccolato.
Ok, so today I’m giving it to you totally Italian – Budino al Cioccolato. You might not even be able to pronounce it. But just break it up.
- ‘bu’ as in “book’
- ‘di” as in ‘delicious’
- ‘no’ as in ‘not’
- ‘ciocco’ as in ‘chocolate’
- ‘la’ as in ‘latte’
- ‘to’ as in ‘Thomas’
What is Budino al Cioccolato?
Budino al Cioccolato is a much loved Italian chocolate pudding. As a child I loved when dad would make budino. It was always for breakfast on a Saturday or Sunday morning.
Dad’s budino was not baked like this version. It was a stirred stove top, thick custard. He would make a large pot of vanilla custard and pour half into bowls. Then stir chocolate through the remaining hot custard. The resulting chocolate custard was pour into the bowl with the vanilla custard to make two toned budino. I had to get out of bed to eat the budino warm. I somehow think it was his sneaky way of getting me out of bed. I’m a notorious sleepy head but I loved budino.
This recipe for Budino al Cioccolato.
I made lot of budino for my children while they were growing up but mostly for dessert. Tradition was always maintained with dad’s recipe for two toned budino. This recipe takes all of that smooth rich budino but makes it a whole lot easier by removing the continuous stove top stirring. Plus it’s ALL chocolate!
My recipe for Budino al Cioccolato is as simple as 1, 2, 3.
- simply melt the chocolate and a small amount of sugar into the milk
- whisk in the other ingredients
- pour into cups or ramekins and bake bain marie style.
How to prepare a bain marie for baking.
Bain marie ((ban mah-REE) is a fancy term for cooking in a water bath. This technique is used for delicate food to ensure gentle cooking. It’s not difficult but there are a few important things you need to know.
- use a baking dish with high sides that will hold all your pudding cups like a baking dish or casserole pan.
- line the baking dish with a baking paper or kitchen towel so that the puddings don’t slide around.
- have ready boiling water either from the kettle or boil water in a saucepan. This is important – DON”T use cold or room temperature water.
- while the puddings are baking check that the water is not boiling – this would be too hot and you would need to turn down the heat.
Place the individual puddings into the lined baking dish. Fill the baking dish around the individual cups with boiling water being careful not to splash the puddings. This can be done when the baking dish filled with the puddings is in the oven. The water should come halfway up the sides of the cups or ramekins.
Once baked, carefully remove the cups or ramekins from the water bath otherwise they will keep cooking.
Bain marie cooking is perfect to ensure the puddings don’t overcook, become rubbery or dry out.
Budino al Cioccolato is one of those traditional Italian recipes that each family has their own unique way of preparing. However the result is the same comfort food that wraps you up like a big thick blanket.
I consider myself fortunate to have been taught lots of family recipes like risotto, minestrone or ragù pasta sauce. This Budino al Cioccolato pays homage to those who have gone before us and left memories of great food, made with love which ultimately is what Italian food is all about.
Budino al cioccolato
- butter for greasing cups/ramekins
- 200 grams dark chocolate see notes
- 2/3 cup whole milk
- 1/4 cup sugar
- 1 1/2 cups pouring cream
- 1/4 cup espresso
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- pinch salt
- Preheat oven to 165C (325F).
- Butter 6 200ml cups/ramekins.
- Line a baking dish with baking paper or a kitchen towel. Set the cups/ramekins on the baking paper/kitchen towel. This will stop the puddings sliding around when you pour the water in.
- Have ready a kettle of boiling water.
- In a large saucepan combine dark chocolate, milk and sugar. Heat gently until chocolate melts and sugar is dissolved stirring occasionally. Set aside to cool for 5 minutes.
- Whisk in remaining ingredients.
- Pour mixture through a sieve into a large jug or another saucepan. Sieving catches any unmelted chocolate or cooked egg bits.
- Evenly divide between the cups/ramekins. Pour boiling water into baking pan until halfway up the sides of the cups/ramekins.
- Bake for 35-40 minutes until set on the outside and slightly wobbly in the middle.
- Remove from the oven and remove cups/ramekins from boiling water. Set aside to cool. Serve warm or at room temperature.
- Use dark chocolate with 70% cocoa for best results.
- Budino is best served warm or at room temperature. However these can be made ahead and refrigerated covered with plastic wrap. To serve warm each budino in the microwave for 15 to 20 seconds.