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Chocolate budino

Time 35 minutes
Yields Serves 6
Chocolate budino
1

In a medium saucepan over low heat, melt the chocolate with two tablespoons water. Stir to prevent scorching; remove from heat.

2

In another, heavy-bottomed saucepan, whisk together the cornstarch and sugar. Whisk in the milk and melted chocolate. Cook over medium heat, stirring, until creamy, about 3 minutes. Bring to a boil and cook for two minutes, stirring constantly.

3

Remove the pan from the heat and whisk in the butter. Temper the egg yolks with some of the pudding by carefully whisking one-half cup pudding into the eggs, followed by a second half cup, to bring up the temperature. Add the yolk mixture to the pan, stirring to fully incorporate.

4

Immediately strain the pudding into a medium bowl, and promptly spoon one-half cup into each of 6 serving dishes. Cover with plastic wrap. Refrigerate for at least 2 hours and up to 2 days before serving.

From chef Nicola Mastronardi of Vincenti Ristorante.

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