Budino di Cioccolato

This one’s from Nigella, and you know how much pleasure to expect when Nigella’s let loose with chocolate and cream. It’s easy to make, chocolate heaven in just 15 – 20 minutes.

For 4

1 cup whole milk
1/2 cup heavy cream
1/3 cup caster sugar
1 tablespoon cornstarch
1/3 cup cocoa
2 tablespoons boiling water
2 egg yolks
1 teaspoon vanilla extract
2 ounces dark chocolate, finely chopped

Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.

Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.

Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, and then the vanilla extract.

Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens – think mayonnaise consistency.

Remove from the heat, whisk in the finely chopped chocolate, then pour into 4 small cups or glasses.

Cover the tops of the cups with clingfilm to stop them from forming a skin, and then when they’re cooler, pop them in the fridge. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

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