Dark Chocolate Budino
Whether you're a chocolate connoisseur or simply seeking an elegant dessert to impress, this Dark Chocolate Budino is the perfect choice. Dive into the richness of dark chocolate, heightened by the aromatic touch of coffee.
Ingredients
- 4 oz (1/2 cup) dark chocolate chips
- 16 oz (2 cups) milk of choice
- 2 oz (1/4 cup) cornstarch
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons Javy Mocha Syrup, adjust to taste (or sweetener of choice)
- 1 1/2 cup whole milk
- 1 tablespoon Javy Coffee Concentrate
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Whipped cream (optional)
Directions
- In a heatproof bowl, melt the dark chocolate chips using a double boiler or by microwaving in short intervals. Stir until smooth.
- In a saucepan, heat the whole milk and Javy Mocha Syrup over medium heat until it's warm but not boiling.
- In a separate bowl, whisk together sugar, cornstarch, cocoa powder, and salt until well combined.
- Gradually add the dry ingredients to the warm milk, whisking continuously to avoid lumps. Stir in the melted dark chocolate.
- In a small bowl, whisk the egg yolks. Gradually add a small amount of the chocolate-milk mixture to the egg yolks while whisking constantly. This process, called tempering, prevents the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the chocolate-milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Stir in Javy Coffee Concentrate and continue cooking for an additional 2-3 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Divide the dark chocolate budino mixture into individual serving jars or ramekins.
- Refrigerate the budino for at least 2 hours, or until set.
- Serve with whipped cream, if desired.
120 minutes
30 minutes
150 minutes
4 servings