Chocolate Budino

Ingredients

• butter for greasing cups/ramekins
• 8 ounces (250 grams) semi sweet (dark) chocolate (see notes)
• 2/3 cup (160mls) whole milk
• 1/4 cup (50 grams) granulated white sugar
• 1 1/2 cups (360mls) heavy cream
• 1/4 cup (60mls) espresso coffee (cooled)
• 2 eggs (at room temperature)
• 1 egg yolk (at room temperature)
• 2 teaspoons vanilla extract
• pinch salt

Instructions

1. 1

   Preheat oven to 325ºF/165ºC.

2. 2

   Butter 6 x ¾ cup ramekins.

3. 3

   Line a baking dish with baking paper or a kitchen towel. Set the cups/ramekins on the baking paper or kitchen towel. This will stop the puddings sliding around when you pour the water in.

4. 4

   Have ready a kettle of boiling water.

5. 5

   In a large saucepan combine semi sweet chocolate, milk and sugar. Heat gently until chocolate melts and sugar is dissolved stirring occasionally. Set aside to cool for 5 minutes.

6. 6

   Whisk in cream and espresso coffee, followed by the eggs, egg yolk, vanilla extract, and salt.

7. 7

   Pour the mixture through a sieve into a large jug or another saucepan. Sieving catches any unmelted chocolate or cooked egg bits. This is an optional step.

8. 8

   Evenly divide between the ramekins. Pour boiling water into baking pan until halfway up the sides of the ramekins.

9. 9

   Bake for 35-40 minutes until set on the outside and slightly wobbly in the middle.

10. 10

    Remove from the oven and remove ramekins from boiling water. Set aside to cool. Serve chocolate budino warm or at room temperature.