Classic Italian Chocolate Budino

Instructions

1. 1

   Chop 100 g of dark chocolate into fine pieces on a cutting board. Separate 3 egg yolks into a bowl. Measure 400 ml milk, 150 ml cream, 75 g sugar, 30 g cornstarch, and 25 g butter. Set out 4 dessert cups.

2. 2

   In a medium bowl, combine the 3 egg yolks, 75 g granulated sugar, and 30 g cornstarch. Whisk vigorously with a balloon whisk for 2 minutes until the mixture turns smooth, pale yellow, and completely lump-free.

3. 3

   Pour 400 ml whole milk and 150 ml heavy cream into a medium saucepan over medium heat. Heat the liquid until steam rises and tiny bubbles form along the inner edges, about 4 minutes. Do not boil. Remove saucepan from heat.

4. 4

   Slowly pour 100 ml of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs without curdling. Once combined, pour the egg liquid back into the remaining hot milk in the saucepan, whisking well.

5. 5

   Return saucepan to medium-low heat. Cook for 3 to 4 minutes, whisking constantly and scraping the bottom so it does not stick or catch. Cook until the pudding thickens significantly and bubbles gently, then immediately remove from heat.

6. 6

   Add 100 g chopped dark chocolate and 25 g butter to the hot pudding. Whisk until fully melted, glossy, and smooth. Divide into 4 cups, cover directly with plastic wrap, and chill for 2 hours. Serve cold with chocolate shavings.