Chocolate Budino Recipe

Prepare dry mix

In a medium bowl, whisk together the cornstarch, cocoa powder and 1 tablespoon granulated sugar until evenly combined and free of lumps. Set aside.

Heat dairy

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

Temper yolks

In a separate bowl, whisk the egg yolks lightly. Slowly pour about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them, then whisk another 1/3 cup. This raises their temperature without scrambling.

Combine and thicken

Whisk the dry mix into the remaining hot milk in the saucepan. Bring to a gentle simmer, whisking so the cocoa and cornstarch dissolve. Cook 1–2 minutes until the mixture thickens slightly. Remove from heat, then slowly whisk a ladleful of the hot chocolate milk into the tempered yolks, then return the yolk mixture to the saucepan, whisking constantly. Return to low heat and cook 1–2 minutes, stirring, until the mixture coats the back of a spoon and is thickened (do not boil).

Add chocolate and finish

Remove the pan from heat. Add the chopped bittersweet chocolate, butter, vanilla and fine sea salt. Let sit 1 minute to melt, then whisk until smooth and glossy. Taste and adjust salt if needed.

Strain and cool

Pass the budino through a fine-mesh sieve into a clean bowl to ensure extra-smooth texture. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours, preferably 3–4 hours, until set and cold.

Toast hazelnuts (if not toasted)

If your hazelnuts are raw, spread them on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant and golden. Rub in a clean towel to remove loose skins, then roughly chop. If already toasted, proceed.

Make hazelnut toffee crunch

In a small skillet over medium heat, melt 1 teaspoon butter with 1 tablespoon demerara or granulated sugar until the sugar begins to melt and caramelize lightly, about 2–3 minutes. Add the chopped hazelnuts and toss to coat. Cook another 30–45 seconds until fragrant. Pour onto a sheet of parchment to cool and break into small pieces once set.

Assemble

Spoon or pipe chilled budino into 4 serving glasses or ramekins (about 3/4 cup each). Sprinkle 3/4 of the hazelnut crunch evenly over the top of the puddings. Add optional chocolate shavings and finish with a light pinch of coarse flaked sea salt on each serving to enhance flavor.

Serve

Serve chilled. Reserve remaining hazelnut crunch for garnish or additional texture. Budino can be refrigerated up to 2 days; add crunch just before serving to preserve texture.