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Chocolate Budino Recipe – A classic Italian recipe for the richest and most delicious chocolate pudding. Top with whipped cream and fresh cherries, plus a sprinkle of sea salt, and serve as a decadent dessert that everyone will love!
Special occasions should always include celebration-worthy sweets. I mean, it isn’t really a dinner party if there’s no dessert at the end!
To me, the more decadent the better. And if you too enjoy desserts like chocolate pudding and pot de crème, you are going to LOVE Italian Chocolate Budino.
It is creamy and smooth, similar to our classic homemade chocolate pudding and strawberry pudding… However, budino has a much deeper rich, luscious taste.
What’s the Difference Between Budino and Pudding?
Budino is an Italian-style pudding that is thick and ultra-silky. Instead of including cornstarch like American pudding recipes, this dessert is thickened with egg yolks. So it tastes like the best-ever chocolate cake batter but feels like French silk in your mouth.
I pair chocolate budino with whipped cream, sea salt, and fresh cherries, for an elegant holiday treat!
Ingredients You Need
- Dark baking chocolate – or semi-sweet, chopped
- Egg yolks – tip: store the egg whites in an airtight container in the fridge, and use to make omelets or other recipes that call for the whites
- Sugar – granulated
- Salt – just a pinch
- Half and half – needed for the perfect creamy texture
- Extra-virgin olive oil – creates that signature silkiness and earthy taste
- Vanilla extract and Almond extract – together they boost the chocolate
Plus whipped cream, pitted cherries, and sea salt (or kosher salt) to garnish.
How to Make Italian Chocolate Budino
First, place the finely chopped chocolate in a mixing bowl.
Set a fine-mesh strainer over the top of the bowl.
Set a medium saucepan over medium heat. Add the eggs, sugar, and salt. Whisk well until the sugar starts to dissolve into the yolks. Then slowly whisk in the half and half.
Stir and cook the custard mixture until it is thick enough to coat a spoon, like the consistency of gravy. Then pour the custard into the strainer and push it through, with a spatula, onto the chocolate.
Allow the mixture to sit and melt the chocolate for five minutes. Then stir in the olive oil, vanilla extract, and almond extract.
Get the Complete (Printable) Chocolate Budino Recipe + VIDEO Below. Enjoy!
Continue to stir until all the chocolate chunks are melted into the mixture.
Pour or spoon the mixture into serving cups or ramekins.
Place in the refrigerator and chill, for at least two hours, or until ready to serve.
Serving Suggestions
We love to top each portion of chilled chocolate budino with fresh whipped cream made with heavy cream, fresh cherries, and a sprinkling of sea salt.
Add whatever sweet toppings you like best! Chocolate shavings, candied or toasted chopped nuts, salted caramel sauce, toffee chips, and fresh raspberries are all delicious as well.
Frequently Asked Questions
Besides chocolate, what other budino flavors can you make?
Similar to American pudding, there are many different flavor options for making budino. This Italian Butterscotch Budino recipe is another one of our personal favorites!
Can this recipe be halved or doubled?
As-is this recipe makes 12 mini ¼ cup servings, 10 – 1/3 cup servings, or 6 – ½ cup servings. Feel free to halve or double the ingredients to make however many – and whatever size – servings you need.
How long does homemade Italian pudding last?
They’ll keep for up to a week in the refrigerator. Store them in airtight containers, or cover each serving with plastic cling wrap.
Looking for More Delicious Desserts? You’ve Got to Try These Recipes!
- Blackout Mini Cake
- Better Than Sex Cake
- Gelato with Caramel and Chocolate
- Best Easy Tiramisu
- Nutella Chocolate Fondue
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The Ultimate Chocolate Budino Recipe + VIDEO
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Chill Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
This classic Italian pudding recipe makes THE MOST rich and delicious chocolate budino. Top with whipped cream and fresh cherries, plus a sprinkle of sea salt, and serve as a decadent dessert that everyone will love!
Servings: 6 servings
Ingredients
- 8 ounces dark baking chocolate finely chopped (or semi-sweet)
- 6 large egg yolks
- ¼ cups sugar
- ½ teaspoon salt
- 2 cups half and half
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Garnishes: fresh pitted cherries whipped cream, coarse sea salt
Instructions
Place the finely chopped chocolate in a mixing bowl. Set a fine mesh strainer over the top of the bowl.
Set a medium sauce pot over medium heat. Add the eggs, sugar, and salt. Whisk well until the sugar starts to dissolve into the yolks. Then slowly whisk in the half and half.
Stir and cook the custard mixture until it is thick enough to coat a spoon, like the consistency of gravy. Then pour the custard into the strainer and push it through, with a spatula, onto the chocolate.
Allow the mixture to sit and melt the chocolate for five minutes. Then stir in the olive oil, vanilla extract, and almond extract. Continue to stir until all the chocolate chunks or melted into the mixture.
Pour or spoon the mixture into serving cups or ramekins.
Place in the refrigerator and chill, for at least two hours, or until ready to serve. Then top with fresh whipped cream, fresh cherries, and a sprinkling of sea salt.
Video
Notes
This recipe makes 12 mini ¼ cup servings, 10 – 1/3 cup servings, or 6 – ½ cup servings.
Homemade budino will keep for up to a week in the refrigerator. Store in airtight containers, or cover each serving with plastic cling wrap.
Nutrition
Serving: 0.5g, Calories: 419kcal, Carbohydrates: 31g, Protein: 8g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 225mg, Sodium: 238mg, Potassium: 127mg, Fiber: 4g, Sugar: 21g, Vitamin A: 545IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
Course: Dessert
Cuisine: Italian
Author: Sommer Collier
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