Recipes Desserts Custards and Puddings Chocolate Puddino 4.7 (31) 29 Reviews 11 Photos Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 25, 2022 Save Rate Print Share Add Photo 11 11 11 11 Prep Time: 25 mins Cook Time: 5 mins Additional Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 6 Jump to Nutrition Facts Jump to recipe After countless requests, and with Valentine's Day coming up, I finally decided to do a chocolate pudding video. I also decided to adapt the starch-less (and much more chocolaty) Italian method for budino to produce it, which is how this recipe got its name. Names aside, this really did come out exactly how I'd hoped. These were very chocolaty, just sweet enough, and most importantly, not over-the-top rich. I've had some chocolate budino-style desserts that were basically ganache, and while I do enjoy the occasional chocolate truffle, I don't want to eat a quarter pound of their filling with a spoon. On the other hand, classic American-style chocolate pudding (which is thickened with cornstarch), can leave one wishing for a little more oomph, and one thing you don't want your Valentine wishing for is more oomph. So, I tried to produce something with the best of both versions. As far as I'm concerned, I succeeded. That's why I hope you give this a try soon. Enjoy! Chef John's Chocolate Puddino. Chef John For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Puddings: 8 ounces dark chocolate chips 1 pinch salt 1 pinch cayenne pepper 6 large eggs ⅓ cup white sugar 1 cup whole milk 1 ¼ cups heavy cream ¼ teaspoon vanilla extract 1 tablespoon unsalted butter Topping: ¼ cup heavy cream, or to taste ⅛ teaspoon vanilla extract, or to taste 2 tablespoons shaved dark chocolate, or to taste Directions Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside. Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use. Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined. Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat. Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute. Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours. Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit. Garnish with shaved chocolate and serve. Unknown Chef's Notes: I used 63% cacao chips, but you can chop a dark chocolate bar if you want. Or you can use any chocolate. You can whip your cream into peaks, if desired. Instead of shaved chocolate, you can top the puddings with cocoa or candied flower petals. I Made It Print Nutrition Facts (per serving) 561 Calories 42g Fat 43g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 561 % Daily Value * Total Fat 42g 53% Saturated Fat 25g 125% Cholesterol 277mg 92% Sodium 138mg 6% Total Carbohydrate 43g 16% Dietary Fiber 3g 10% Total Sugars 28g Protein 9g 18% Vitamin C 0mg 0% Calcium 122mg 9% Iron 1mg 5% Potassium 172mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.