I recently started a new job and a new small business plus started a second food blog Linda Ravioli, so haven’t had as much time to keep up this blog. But, I’m still here, just not as frequent.

Hope you are having a relaxing holiday season (or at least as much as one can relax these day). Chocolate helps, especially in the form of a decadent Italian pudding known as budino.

Calling all chocolate lovers. This is a thick, intensely dark chocolate-y (used 72% cacao) holiday treat. It has a smooth, velvety gelato-like mouthfeel, but served cold rather than frozen.

This version has just a touch of extra virgin olive oil and sea salt.

Make sure you have an accurate thermometer. It’s essential for the pudding to reach 175F (refer to directions below), otherwise it won’t set properly. But not over 180F. So keep a close eye. Other than that one step, it’s extremely easy to make.

Of course, even better served with a dollop of homemade whipped cream and pieces of chocolate covered espresso beans.

Happy Holidays and Happy New Year! See you in 2022.

Drop me a message in the comments if there’s something you’d like me to cook in 2022 or just want to chat about food or exchange ideas, etc. I’m all ears.

Chocolate Bundino

Serves 6
180 gram (about 6 1/4 ounces) dark chocolate (used 72% Valrhona)
6 egg yolks, room temperature
1/4 cup brown sugar
1 cup heavy cream
1 cup full-fat milk
1 tablespoon extra virgin olive oil
pinch of salt
whipped cream for topping
chocolate covered espresso beans, roughly chopped for topping, optional but delicious

Finely chop the chocolate. Place the chocolate in a heatproof bowl.

In a separate bowl, vigorously whisk the egg yolks and brown sugar until the sugar is dissolved, about 2 minutes.

Bring the cream and milk to a bare simmer over low heat. Remove from the heat.

Slowly (you don’t want to cook the eggs) pour the warm cream mixture into egg yolk-sugar mixture, whisking vigorously. Immediately pour egg mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula until an instant-read thermometer registers 175F (custard should be thick enough to coat a spoon; do not allow thermometer to go above 180F).

Pour the cream-egg mixture on top of the chocolate and let sit until the chocolate is melted, about 5 minutes. Whisk the chocolate until very smooth. At this point you may want to strain the mixture to make sure it’s extremely smooth. Add the olive oil and salt and give it one last good stir.

Divide between individual glasses and refrigerate to set, a few hours. Serve topped with whipped cream and chocolate covered espresso beans.

Note: Budino can be make a few days in advance.