Five Spice Dark Chocolate Budino Recipe
Indulge in the rich and aromatic flavors of this Five Spice Dark Chocolate Budino, a creamy and luscious Italian-inspired pudding infused with Chinese five spice and dark chocolate. Finished with a fluffy vanilla whipped cream and chocolate shavings, this elegant dessert is perfect for any occasion and offers a delightful balance of spice and sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Scale
Budino:
- 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
Whipped Cream:
- ¼ cup (60 ml) heavy cream
- ⅛ tsp pure vanilla extract
- ½ tbsp powdered sugar
- Chocolate shavings, for garnish
Instructions
- Prepare the Sieve: Place a large fine mesh sieve over a large bowl and set it aside for later use to strain the pudding mixture.
- Mix Ingredients: In a medium saucepan, whisk together the egg yolks, Dutch-processed cocoa powder, granulated sugar, Chinese five spice powder, ground cinnamon, and flaky sea salt until smooth and combined.
- Add Dairy and Heat: Pour in the whole milk and heavy cream, then place the saucepan over medium heat. Whisk frequently to prevent lumps and allow the mixture to heat evenly.
- Thicken the Pudding: As the mixture begins to bubble, whisk constantly for about 4–5 minutes until it thickens and coats the back of a spoon. Test thickness by running a finger along the spoon’s back; the trail should remain visible.
- Incorporate Chocolate: Turn off the heat and add the chopped dark chocolate. Whisk vigorously until the chocolate is fully melted and the mixture is smooth and thick.
- Strain Mixture: Pour the pudding through the prepared fine mesh sieve into the bowl, stirring gently and pressing with a spoon to extract as much smooth pudding as possible without pushing through any cooked egg bits. Scrape off any pudding clinging to the sieve’s underside.
- Chill the Budino: Divide the strained budino mixture evenly into four 5-ounce ramekins placed on a small baking sheet. Tap them gently to smooth the surface. Refrigerate for at least 3 hours until set and chilled through.
- Prepare Whipped Cream: In a small bowl, use an electric hand mixer to whip the heavy cream, vanilla extract, and powdered sugar together until soft peaks form.
- Serve: Top each chilled budino with a generous dollop of whipped cream and sprinkle with chocolate shavings. Serve immediately and enjoy the rich, spiced dessert.
Notes
- Chinese Five Spice: Ensure you use a salt-free five spice blend to avoid altering the dessert’s seasoning. The Spice Hunter brand is recommended.
- Cooking Tip: The mixture thickens quickly once bubbling starts, so keep a close eye and whisk frequently to prevent lumps and scorching.
- Storage: Budino can be made ahead and refrigerated for up to 2 days. Add whipped cream just before serving for best texture.
Keywords: Dark Chocolate Budino, Five Spice Dessert, Italian Pudding, Spiced Chocolate Dessert, Creamy Budino, Chocolate Pudding Recipe
