- 8 ounces dark chocolate (70%), chopped
- 1/ 4 cup Carapelli Olive Oil, Divided
- 2 1/ 2 cups whole milk
- 3 tablespoons cocoa powder, sifted
- 1 tablespoon instant espresso powder
- 1/ 2 cup sugar
- 2 tablespoons cornstarch
- Pinch salt
- 1 cup heavy cream
- 4 large egg yolks
- 2 teaspoons vanilla extract
- For serving: lightly whipped cream, additional Carapelli Olive Oil and Chopped Hazelnuts
Set up a double boiler by placing a heat safe bowl on top of a pot filled with an inch or two of simmering water. Add chopped chocolate and 2 tablespoons of Carapelli Olive Oil and melt until smooth. Set aside to cool.
In small saucepan, bring the milk to a simmer. Meanwhile, whisk together the cocoa powder, espresso powder, sugar, cornstarch, salt, heavy cream, and eggs in a small bowl.
Once the milk reaches a simmer, remove a small ladle full and whisk it into the cream mixture to temper the temper the eggs. Once well combined, whisk the cream mixture into the simmering milk and cook, stirring constantly, for about 2-3 minutes or until the mixture thickens to a pudding like consistency. Remove from heat and press through a fine mesh strainer into a large mixing bowl. Whisk the melted chocolate, remaining olive oil and vanilla extract into the budino mixture then divide among 6 mugs or ramekins. Place plastic wrap directly on the surface of the budino (so a skin does not form) and let chill in the refrigerator for at least 4 hours, but preferably overnight.
There's not a chocolate craving in the world this deep, dark chocolate Budino can’t cure. We love how the fruitiness of Carapelli Extra Virgin Olive Oil highlights the rich dark chocolate flavor. And did you know October is Italian Heritage Month?! This artful dessert is just how we like to celebrate.