Try this simple-but-seems-fancy-and-complicated recipe for Chocolate Budino from Chicago’s RPM Italian. It’s faster to make than baked goods. It requires fewer ingredients, too. And, because you won’t have time to let these set in the refrigerator as the recipe recommends, throw them in the freezer for about an hour and you’ll get a homemade-ice-cream-like result. Delicious!
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CHOCOLATE BUDINO
Recipe by RPM Italian’s Chef/Partner Doug Psaltis
What you’ll need:
1 ¼ cup Milk
1 cup Heavy cream
2 tbsp. Sugar
1 Egg yolk
1 cup Dark chocolate pieces
How to make it:
1. Bring milk, cream and sugar to a slow boil (start on medium-low heat, and gradually increase to just above medium) in medium sauce pan to dissolve sugar.
2. Place egg yolk in mixing bowl.
3. Slowly add ¼ of milk mixture to eggs.
4. Add egg mixture back to sauce pan and cook over medium heat until 80 degrees Celsius.
5. Place chocolate pieces in mixing bowl.
6. Pour hot milk mixture over chocolate and blend until smooth.
7. Pass mixture through a strainer.
8. Pour mixture into serving vessel and chill until set. Psaltis recommends topping with caramel sauce and Maldon sea salt. Serves 4.
