Budino al Cioccolato
Budino al Cioccolato
Budino al Cioccolato is a classic Italian dessert described as a rich, creamy chocolate pudding. This delectable treat is beloved for its silky texture and deep chocolate flavor, making it a favorite among chocolate lovers.
Originating from Italy, Budino al Cioccolato is often made with simple yet high-quality ingredients. The primary components include dark chocolate, milk, sugar, eggs, and sometimes some cornstarch or flour to achieve the perfect consistency. The dark chocolate provides a robust flavor, while the eggs contribute to the dessert's velvety smoothness. Some variations include vanilla extract or a splash of rum or coffee to enhance the depth of flavor.
Creating Budding al Cioccolato involves melting the chocolate and blending it with hot milk. This mixture is combined with a creamy custard base crafted from eggs and sugar. The amalgamated mixture is gently cooked over low heat until it thickens, ensuring a smooth consistency. After this meticulous process, the pudding is poured into individual serving dishes or a large mold and chilled until it sets, ready to be savored.
The final result is a luscious pudding with a dense yet soft and creamy texture. Budding al Cioccolato is often served chilled, making it a refreshing end to a meal. It can be enjoyed plain or garnished with whipped cream, fresh berries, or a sprinkle of cocoa powder. Some recipes even suggest a drizzle of caramel or a dusting of sea salt to balance the richness of the chocolate.
Budding al Cioccolato is a comfort food in Italian households, evoking memories of family gatherings and festive occasions. Its simplicity, coupled with its luxurious taste, makes it a timeless dessert that continues to be cherished by many. Whether served at a formal dinner or enjoyed as a casual treat, Budino al Cioccolato exemplifies the indulgent side of Italian cuisine.
History of Budino al Cioccolato
Like many Italian desserts, budding al cioccolato has a rich history intertwined with the evolution of culinary traditions in Italy. The term “budding” itself is derived from the Latin word “botellus,” meaning sausage. It eventually came to signify any boiled or thickened food item, evolving into the concept of pudding.
The origin of chocolate-based desserts in Italy dates back to the 16th century when Spanish explorers brought cocoa beans from the New World to Europe. Initially, chocolate was consumed as a luxurious drink enjoyed by the elite. Over time, as chocolate became more widely available, it began to be incorporated into various culinary creations, including desserts.
The development of Budino al Cioccolato is linked to the Italian tradition of crafting rich, custard-like desserts. Puddings and custards have been a part of European culinary practices for centuries, often made with milk, sugar, and eggs, and thickened with various agents. In Italy, these desserts evolved into different regional specialties, each with its unique twist.
By the 18th and 19th centuries, the techniques for making chocolate desserts had become more refined, and Budino al Cioccolato emerged as a popular treat. The dessert gained popularity for its luxurious texture and deep chocolate flavor, aligning perfectly with the Italian appreciation for simple, high-quality ingredients.
The precise recipe for Budino al Cioccolato has varied over time and by region. Traditional recipes emphasize dark chocolate, fresh milk, and eggs, balancing simplicity and richness. Some versions incorporate cornstarch or flour as thickening agents, while others rely solely on the custard base.
Budino al Cioccolato's enduring appeal lies in its ability to evoke comfort and indulgence. It is a staple in Italian households, especially during festive occasions and family gatherings, symbolizing both tradition and the timeless love for chocolate. Today, Budino al Cioccolato remains a beloved dessert, cherished for its creamy texture and rich flavor, representing a delicious piece of Italy's culinary heritage.
📖 Recipe
Chocolate Pudding Recipe Italian Style
Equipment
- Individual cupcake liners - the metallic kind are cool
Ingredients
- vegetable spray for greasing the pan
- ¼ cup cocoa powder
- 4 ounces unsalted butter 1 stick
- 1 cup heavy cream
- 8 ounces bitter-sweet chocolate best quality
- 4 large eggs room temperature
- 1⅓ cups granulated sugar
- ⅓ cup neutral vegetable oil for added moistness/tenderness
- ½ cup cornstarch
- ½ teaspoon salt maybe a bit more, to taste
Instructions
- Preheat the oven to 300° F.
- Put the cupcake liners in the greased pan, and preheat the pan, too.
- Combine the butter and cream in small saucepan over medium-high heat.
- Chop 5 ounces of the chocolate and put it in a medium bowl.
- Cut the remaining 3 ounces into ¼ ounce chunks and reserve.
- When the cream mixture comes to a simmer, pour it over the 5 oz of chocolate and mix gently to incorporate the ingredients. Let cool. (This is a ganache).
- In a medium bowl, whisk together the eggs, sugar, oil, cocoa powder and cornstarch until the sugar has dissolved.
- Pour the cooled ganache into the egg mixture and gently mix just until the batter is smooth.
- Scoop about ¼ cup of the batter into each mold (about ¾ of the way up the sides).
- Tuck a ¼ ounce chunk of the reserved chocolate into the center of each cupcake.
- Bake until the edges are set and the center still looks a little moist, about 30 minutes.
- Cool the pan on a rack for 10 minutes and then unmold the budinos.
- Dust them with powdered sugar, and serve warm.
Some of My Favorite Dessert Recipes
The TriniGourmet
omg.. that is positively sinful. have bookmarked to try! 😀
Cocoazilla
That looks so good! Thanks for sharing the recipe, I'm going to print and save it!
Stogie
an extra inch went on to my love handles just reading the recipe!!!!!
dani
This looks really good... but I'm not sure I can pull it off. And Christmas dinner is not a good time to risk it! Hmmm... what a dilemma.
Bubie
I'd say try it at Christmas. I always try fancy recipes when company comes - otherwise I never do it. And people like anything sweet.
jodie
great recipe, tried baking it went cool and everybody loved it, thanks
stephy
bah. this sounds fantastic. i think i gained four pounds just reading about it ! ;]
Piter Kokoniz
Hello !!!!
My name is Piter Kokoniz. Only want to tell, that your blog is really cool
And want to ask you: will you continue to post in this blog in future?
Sorry for my bad English
Tnx!
Piter Kokoniz, from Latvia
This Dame Cooks
This is almost like a lava cake. I whipped 2 egg whites and folded into the batter before baking. This really lovely crusty top rose out of the batter. What a find...I'm going to make the next batch with spices or liqueur.
bobbi
this is just amazing
Sarah
The dish looks delicious! I'll try it.
Nabor Prado
I like it because is gluten free there is no wheat flour and that’s what I like about it.
Michele
Looks like a great recipe; I'm going to try it with a sourdough starter. One question, When do you add the quarter-cup of cocoa powder?
RG
Hi Michele,
Good catch. You add it with when you combine the eggs with sugar, oil and cornstarch. Thanks for pointing that out. I have never seen a budino recipe containing yeast but who knows, it may turn out great. Let us know.
Ayden Simmons
Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.
anthony
this is an awesome recipe but, do you pour the mixture in the cupcake liners as well
Jenni
Anthony--You could do either. If you have individual rings (either made for this or clean tuna cans), you can just grease the sides really well and then remove the cakes from each mold when they've cooled a bit. You can also bake them in cupcake liners. This will give you a little more casual look. Either way, tasty, tasty:)
millie
looks lovely but it doesn't tell you what it is. it just shows you a picture and how to make it !!!!!!
Hi Millie, it's called Budino al Cioccolato - RG
MOHAMMED MUMTAZ
this recipe really great, as i am pastry chef i can judge the taste, thank you and keep up doing great job.
Thank you Mohammed. - RG
nick
wow, this recipe was soooo AMAZING! got me a high mark for hospitality
thx so much
you are welcome nick - RG
Jan
Can this be made ahead of time and warmed up? Or do they have to be baked and served immediately? Thx!
Hi Jan, I guess you could reheat them after but I don't think they will be as good. Let me ask my pastry chef friends what they think and report back. - RG
Rachel
Oh my gosh these were sooooo good! I made them this evening. I messed up and cooked them a bit too long (and then they cooled down while I drove to my friend's house) so they were less like pudding and more like very moist chocolate cake but oh my gosh they tasted SO GOOD. I still have chocolate and cream left over so I'll try again soon and see what they are like when they are more pudding-y.
Hi Rachel, thanks for letting me know. - RG
Rachel
I forgot to say Thank-you! Which was why I meant to post... ahem.... Thanks!!
You are welcome - RG
Susan
As I'm Scottish, I just need to clarify a few ingredients - when you say "cornstarch" do you mean "cornflour" that we Brits use to thicken our gravy, is "heavy cream" the same as "double cream" and what type of oil would be a "neutral oil". I'm keen to try to make these but want to make sure I have the right ingredients!
Hi Susan, thanks for the email. According to Wikipedia, http://en.wikipedia.org/wiki/Cornstarch, they are the same.
According to whats cooking america,
And what I mean by neutral oil is something like canola or vegetable oil, not olive oil.
Hope this helps and please let me know how the chocolate pudding turns out for you. - RG
William P
Can these be reheated? I have a wine dinner to do dessert for and I love this recipe.
Anna
Can these be reheated/ will they be okay to eat the next day?
Jenni
@William (sorry this is late) and @Anna--yes, they can be reheated with no problem. I would reheat them, covered, in a low oven (about 300F) for ten minutes or so. To make certain they heat all the way through, if you're storing them in the fridge, take them out a couple of hours before reheating so they can come to room temperature.
Dalton S
Could you use fat free milk instead of heavy cream
rajan k
good i likewow, this recipe was soooo AMAZING! got me a high mark for hospitality
thx so much
Stella
This sounds like a delicious dessert. Thank you for sharing this recipe! 🙂
Dylan Dalala
Hi, how many budinos does this recipe make? Looks great, thanks!
G. Stephen Jones
Approximately 12 Dylan. Thanks.
Laurie
Thank you for this recipe...a keeper & shared. Just made these for friends last night...amazingly easy (prepped it while cod stew was cooking...20 mins). Decadently-delicious topped with a dollop of whipped cream. Perfect ending to my low-cal Mediterranean Diet dinner & a big hit!
Could make ahead & warm in microwave on "defrost" for about 10-15 secs each.
Best wishes & greetings of the season!
BTW...Made 19 "cupcakes"...everyone wanted seconds or an extra half. I used Trade Joe's 72% Cacao Dark Chocolat Chips so no chopping needed.
Laurie
G. Stephen Jones
Hi Laurie, glad you enjoyed the pudding and thanks for letting me know. Happy Holidays
Gina M Mynsberge
I make these. with monk fruit sugar- high in cholesterol, but. low in carbs. They are a family favorite.