🍮 Budino al cioccolato
Budino al cioccolato is the Italian chocolate pudding: milk thickened with cornstarch, sweetened and flavoured with dark chocolate and vanilla, then chilled until set. It is smooth, creamy and deeply chocolatey without being heavy. It is served cold in small glasses or turned out of a mould, a favourite family dessert and children's snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml milk
- 80 g dark chocolate, chopped
- 60 g sugar
- 35 g cornstarch
- 1 tsp vanilla extract
- A pinch of salt
Method
- Whisk the cornstarch and sugar with 100 ml of cold milk until smooth.
- Heat the remaining milk with the chocolate, stirring until it melts.
- Whisk in the cornstarch mixture and cook on low heat, stirring, until thick, 3–4 minutes.
- Stir in the vanilla and salt and pour into 4 glasses or moulds.
- Cover and chill for at least 3 hours.
How to make it lighter
- Use semi-skimmed or skimmed milk — the cornstarch keeps it thick.
- Cut the sugar to 40 g; dark chocolate already adds sweetness.
- Serve in 100–120 g glasses and top with fresh berries.
History
Budino is a staple of Italian home cooking, served in households and cafés across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →