Budino Di Cioccolato

Name: Budino Di Cioccolato
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 29 grams cocoa; 1 Tbsp cornstarch; 57 grams dark chocolate, finely chopped; 2 egg yolks; 119 milliliters heavy cream; 67 grams caster sugar; 1 teaspoon vanilla extract; 2 Tbsps boiling water; 244 milliliters whole milk

Budino Di Cioccolato could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 343 calories, 7g of protein, and 22g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of caster sugar, vanillan extract, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 20 minutes. It works well as a side dish. If you like this recipe, you might also like recipes such as .

Instructions

Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.

Ingredients you will need

Cream

Milk

Equipment you will use

Microwave

Sauce Pan

Put the sugar and cornstarch into another saucepan and sieve in the cocoa.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Equipment you will use

Sauce Pan

Sieve

Add the 2 tablespoons of boiling water and whisk to a paste.

Ingredients you will need

Water

Equipment you will use

Whisk

Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.

Ingredients you will need

Vanilla Extract

Egg Yolk

Cream

Milk

Equipment you will use

Whisk

Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.

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Mayonnaise

Equipment you will use

Whisk

Frying Pan

Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.

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Chocolate

Equipment you will use

Whisk

Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

Ingredients you will need

Cooler