Ingredients

The following ingredients have 4 Servings
  • 4.2 oz dark chocolate 70%+ cocoa ((120g) use baking or cooking chocolate)
  • ⅓ cup caster sugar ((70g))
  • 5 tablespoons unsalted butter ((70g))
  • 2 tablespoons cornstarch (cornflour UK (20g))
  • 1 + 1/2 cups whole milk ((full-fat( (360ml))
  • Sunflower oil (for greasing (see notes))

Instruction

  • Requires 3 hours chilling time.
  • Gently heat the milk in a saucepan, bring to a boil then immediately turn off the heat and set aside.
  • Melt the butter in a separate saucepan, once melted add the sugar and whisk the mixture until it thickens and turns a pale yellow colour (almost like a roux).
  • Next, turn the heat down low and add the chocolate. Stir it gently until melted. Sift in the cornstarch and stir it in so there are no lumps.
  • A little at a time, add the hot milk until fully combined into the chocolate mixture. Turn the heat up to medium and stir it for about 3-5 minutes until thick and glossy.
  • The budino is now ready to pour into moulds or ramekins. Important: if using moulds make sure to lightly grease each one with a little sunflower oil first. If using ramekins or glass serving dishes you can pour the budino straight in.
  • Let it cool to room temperature then chill in the fridge for at least 3 hours. Remove from the fridge for 5 minutes before serving.