Name: Five Spice Dark Chocolate Budino Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Italian-inspired
Ingredients: 4 large egg yolks; 1 tbsp Dutch-processed cocoa powder; 2 tbsp granulated sugar; ½ tsp Chinese five spice powder (salt-free); ¼ tsp ground cinnamon; 1 pinch flaky sea salt; ⅔ cup (160 ml) whole milk; ⅓ cup (80 ml) heavy cream; 4 oz (120 g) 70% dark chocolate, chopped; ¼ cup (60 ml) heavy cream; ⅛ tsp pure vanilla extract; ½ tbsp powdered sugar; Chocolate shavings, for garnish

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Introduction

Indulge in the rich, silky texture of this Five Spice Dark Chocolate Budino, a creamy Italian-style pudding with a warm hint of Chinese five spice. It’s an elegant dessert that combines deep dark chocolate flavors with aromatic spices for a unique and comforting treat.

A white ramekin holds a rich, dark brown chocolate dessert with a smooth, slightly glossy texture, partially scooped out to reveal the creamy inside. On top sits a dollop of soft white whipped cream, sprinkled with fine chocolate shavings that add a delicate texture and spots of light brown. Resting on the whipped cream is a single star anise, dark brown and textured with its star-shaped segments clearly visible. The ramekin is placed on a round metal tray, and next to it lies a soft pink flower with delicate petals, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg yolks
1 tbsp Dutch-processed cocoa powder
2 tbsp granulated sugar
½ tsp Chinese five spice powder (salt-free)
¼ tsp ground cinnamon
1 pinch flaky sea salt
⅔ cup (160 ml) whole milk
⅓ cup (80 ml) heavy cream
4 oz (120 g) 70% dark chocolate, chopped

For the whipped cream:

¼ cup (60 ml) heavy cream
⅛ tsp pure vanilla extract
½ tbsp powdered sugar
Chocolate shavings, for garnish

Instructions

Step 1: Place a large fine mesh sieve over a large bowl and set aside.
Step 2: In a medium saucepan, whisk together the egg yolks, cocoa powder, sugar, five spice powder, cinnamon, and sea salt.
Step 3: Add the milk and heavy cream to the saucepan. Place it over medium heat and whisk frequently. Once the mixture begins to bubble, whisk constantly until it thickens and coats the back of a spoon, about 4 to 5 minutes. Test by running your finger along the spoon; if it leaves a trail, it’s ready.
Step 4: Remove the pan from heat and add the chopped dark chocolate. Whisk until the chocolate melts completely and the mixture is smooth and thick.
Step 5: Strain the chocolate mixture through the prepared fine mesh sieve into the bowl below. Gently stir and press the mixture through the sieve with a spoon, avoiding pushing any cooked egg bits through.
Step 6: Divide the strained budino evenly into four 5-ounce ramekins. Place them on a baking sheet, smooth the surface by tapping, then refrigerate for at least 3 hours until set.
Step 7: To prepare the whipped cream, whip together the heavy cream, vanilla extract, and powdered sugar in a small bowl with an electric mixer until soft peaks form.
Step 8: Before serving, top each budino with a dollop of whipped cream and garnish with chocolate shavings. Enjoy!

Tips & Variations

Use a salt-free Chinese five spice blend to control the seasoning precisely; brands like The Spice Hunter are recommended.
Whisk constantly during cooking to prevent the mixture from curdling or sticking to the pan.
For a dairy-free version, substitute coconut milk and coconut cream and use dairy-free chocolate.

Storage

Store the budino covered in the refrigerator for up to 3 days. Whipped cream is best made fresh, but you can prepare it in advance and keep it chilled for a few hours. Reheat is not recommended as it will lose its texture and creaminess.

How to Serve

A white round ramekin filled with two layers: the bottom layer is smooth, dark brown chocolate pudding, topped with a thick dollop of white whipped cream. The whipped cream has light brown chocolate shavings scattered across its surface and a single brown star anise placed on top for decoration. The ramekin sits on a round metal tray with a worn, slightly textured silver-gray finish on a white marbled surface. A spoon with a tarnished silver handle rests beside the ramekin on the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this budino ahead of time?

Yes, you can prepare the budino and refrigerate it for up to 3 days before serving. Just add whipped cream and garnishes right before serving to keep them fresh.

What if I don’t have Chinese five spice powder?

If you don’t have Chinese five spice, you can substitute it with a small pinch of ground cloves, star anise, cinnamon, and fennel to mimic the flavor profile.