BUDINO, CHOCOLATE (inspired by King Arthur)


Chef used all measurements from King Arthur except he doubled vanilla extract and I added a little salt for flavor balance.
2 tablespoons (28g) unsalted butter

1 1/3 cups (227g) 70% bittersweet chocolate, chopped

2 teaspoons pure vanilla extract

2/3 cup (131g) granulated sugar

3 tablespoons (21g) cornstarch

2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural

1 teaspoon espresso powder, optional; for richer chocolate flavor

1/8 teaspoon salt

3 large egg yolks

1 cup (227g) heavy cream, divided

2 cups (454g) milk


To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl; set aside.

In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add 1/2 cup (113g) of the heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks.

Place the saucepan over medium heat, and gradually whisk in the remaining 1/2 cup (113g) cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. The temperature of the mixture will be around 200°F after 1 minute.

Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.

Pass the filling through a strainer into a bowl to remove any lumps. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a clean spatula to help the process along.

Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. A shallow metal bowl with more surface area will chill the filling most quickly.



printable page