Chocolate Budino Recipes

Steps:

• Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish. Before serving, sprinkle the top with chopped Candied Orange Peel.
• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.

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.

Steps:

• In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.

Steps:

• To a medium saucepan, whisk together the half-and-half, whole milk, cocoa powder, 1/4 cup of the sugar and 1/4 teaspoon of the salt. Place over medium heat and bring just to a simmer, whisking occasionally, 3 to 5 minute. Remove from the heat.
• Meanwhile, in a large bowl, whisk together the cornstarch, whole egg, egg yolks and remaining 1/4 cup sugar until well combined, thick and pale yellow in color.
• While whisking, slowly pour or ladle in about half of the hot milk mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pot with the remaining milk mixture. Place over medium-low heat and cook, stirring constantly, until thickened to the consistency of pancake batter, 5 to 6 minutes.
• Place the melted chocolate in a medium bowl. Place a fine-mesh strainer over the bowl. Pour the cooked custard through the strainer into the melted chocolate, pressing it through the strainer. Remove the strainer and whisk the hot custard and chocolate until completely combined and smooth. Stir in the almond extract and olive oil.
• Evenly divide the budino between six 4- to 6-ounce small glass cups, bowls or ramekins. Cover with plastic wrap and place into the fridge to chill, 3 to 4 hours.
• In a chilled large bowl, whisk the heavy cream with a handheld electric mixer on medium speed until frothy. Add the vanilla paste and continue to whip to soft peaks, about 5 minutes. Cover and chill until ready to use.
• When ready to serve, remove the plastic wrap from each budino and garnish with a dollop of whipped cream, a drizzle of olive oil, a grating of bittersweet chocolate and a sprinkle of sea salt.

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.