The Ultimate Chocolate Budino
Chocolate Budino – 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, 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 saucepot 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.
We love to top each portion of chilled chocolate budino with fresh whipped cream, fresh cherries, and a sprinkling of sea salt.
Add whatever sweet toppings you like best! Chocolate shavings, candied or toasted chopped nuts, caramel sauce, and fresh raspberries are all delicious as well.
Frequently Asked Questions
Similar to American pudding, there are many different flavor options for making budino. This Italian Butterscotch recipe is another one of our personal favorites!
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.
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
The Ultimate Chocolate Budino Recipe + VIDEO
- 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
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
I served this as a dessert after our ribeye dinner and this dessert breast everything we ate!! I love the texture and the flavor, this is a divine dessert!
LOVE this! Wow! So incredible! Absolutely incredible! Rich, delicious, so good. I love this and I need to make this again!!
This pudding is making my dreams come true! my friends and I enjoyed this so much!