Budino di Cioccolato (Tuscan Bittersweet Chocolate Pudding)

March 29, 2013Posted in:

Tuscan Bittersweet Chocolate Pudding
Serves 6

4 egg yolks
¾ cup plus 1 tablespoon granulated sugar
1 package unflavored gelatin (2 teaspoons powdered gelatin)
¼ cup cold water
3 cups heavy cream
½ cup sifted unsweetened dark cocoa powder
1 teaspoon caramelized sugar (see Note)
2 tablespoons confectioners’ sugar
1 cup fresh fresh raspberries


In a medium-size bowl, combine the egg yolks and all the granulated sugar, beating until the yolks are pale, about 5 minutes. Set aside.

In a small saucepan, sprinkle the gelatin over the cold water. Let it stand for 1 minute, then stir it over low heat until the gelatin dissolves. (There will be 4 tablespoons of liquid gelatin.) Set aside.

Bring 2 cups of the cream to a boil in a heavy, medium-size saucepan. Remove it from the heat and add the cocoa powder, whisking constantly to break up any lumps. Whick the egg mixture into the cream and continue whisking until the ingredients are all combined. The mixture should still be quite warm. Add the gelatin and mix well. Add the caramelized sugar and return the saucepan to medium-high heat for about 3 minutes, stirring until the mixture is smooth, thick, and dark.

Line a terrine with plastic wrap and pour in the chocolate pudding. (Or pour it into six individual ½-cup molds.) To prevent a skin from forming, drape plastic wrap over the pudding so the mixture is not exposed to the air. Refrigerate for 2 hours, or until it is set. While the pudding si setting, whip the remaining cup of heavy cream until it forms peaks, stir in the confectioners’ sugar, and refrigerate.

When you are ready to serve the pudding, lift the plastic wrap off the top and invert the mold onto a plate. Peel the plastic wrap off the bottom and cut the pudding into slices (or serve the individual molds as they are). Garnish with the whipped cream and berries.

Note: To caramelize sugar quickly, place a tablespoon of sugar in a microwave-proof pan with 2 teaspoons of water. Turn the microwave to high for 1 ¾ to 2 minutes, until the sugar melts and turns the color of straw. To caramelize sugar on the stove, mix two tablespoons of sugar with a tablespoon of water in a small pan. Heat over high, stirring constantly, until the sugar is the color of golden straw. It will take between two and three minutes. The caramelized sugar will harden if it cools, so this process has to be done just before you add the caramelized sugar to the cream mixture.