BUDINO DI CIOCCOLATO
This is chocolate pudding by another name, but somehow it sounds better in Italian. But frankly, language is irrelevant here: we're talking pure, all-encompassing bliss. When you eat it cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity, but I love it, too, hot and straight out of the pan when it is like the best hot chocolate you've ever had, in spoonable form.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
- Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
- Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
- 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.
- 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.
- 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.
CHOCOLATE BUDINO WITH CANDIED WALNUTS
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for!
Categories Bon Appétit Custard Chocolate Dark Chocolate Dessert Walnut Milk/Cream Egg Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 15
Steps:
- Candied Walnuts:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
- Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
- Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
- Budino and assembly:
- Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
- Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
- Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
- Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
- Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
- Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
- Do Ahead
- Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.
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