Chocolate Budino Di Nocino Recipe

Melt the Chocolate

In a medium saucepan, melt the dark chocolate over low heat, stirring frequently to ensure it doesn't burn. Once melted, remove from heat and set aside.

Prepare the Milk Mixture

In a separate saucepan, heat the whole milk over medium heat until it's warm but not boiling.

Mix Sugar and Cornstarch

In a bowl, whisk together the granulated sugar and cornstarch until combined.

Combine Eggs

In another bowl, whisk the eggs and then gradually add the warm milk to temper them. Mix well.

Add Sugar Mixture

Slowly add the sugar and cornstarch mixture to the egg and milk mixture, whisking constantly until fully incorporated.

Combine with Chocolate

Pour the chocolate into the milk and egg mixture, then stir in the vanilla extract and nocino liqueur. Mix until smooth.

Cook the Budino

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.

Chill the Budino

Pour the thickened budino into serving cups or bowls and refrigerate for at least 4 hours, or until set.

Whip the Cream

In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream until soft peaks form.

Serve

Once the budino has set, top each serving with a dollop of the freshly whipped chantilly cream before serving.