Italian chocolate budino is a rich, smooth baked Italian style pudding that is not overly sweet. It's the perfect ending to a special meal and is guaranteed to please both children and adults alike.
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 semi sweet 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 ramekins. Pour boiling water into baking pan until halfway up the sides of the ramekins.
Bake for 35-40 minutes until set on the outside and slightly wobbly in the middle.
Remove from the oven and remove ramekins from boiling water. Set aside to cool. Serve warm or at room temperature.
Notes
Use semi sweet chocolate with 70% cocoa if you prefer a less sweet pudding. Otherwise choose chocolate of your preference.
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.