Chocolate Budino with Olive Oil and Salt Recipe

Chocolate Budino with Olive Oil and Sea Salt

Level: Simple
Makes: 6 portions
Nutrition Info (Per Serving): Size: 1 serving out of 6
Calories: 527
Total Fat: 37 g
Saturated Fat: 22 g
Carbs: 46 g
Fiber: 2 g
Sugars: 39 g
Protein: 9 g
Cholesterol: 181 mg
Sodium: 254 mg

Total Time: 3 hours 45 minutes (includes chilling time)
Hands-on Time: 45 minutes

Ingredients

• 2 cups half-and-half
• 1 cup whole milk
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 teaspoon flaky sea salt, plus more for topping
• 2 tablespoons cornstarch
• 1 whole large egg
• 3 egg yolks
• 8 ounces bittersweet chocolate, melted (around 1 cup), plus extra for finishing
• 1 teaspoon almond extract
• 1 teaspoon extra-virgin olive oil, plus more to drizzle
• 1 cup heavy whipping cream
• 1 teaspoon vanilla paste

Special tools: Six glass cups, bowls, or ramekins, 4 to 6 ounces each

Instructions

1. In a medium saucepan, combine half-and-half, whole milk, cocoa powder, 1/4 cup sugar, and 1/4 teaspoon salt. Warm over medium heat and bring just to a simmer, whisking every so often, for approximately 3 to 5 minutes. Remove from heat.
2. In a separate large mixing bowl, whisk the cornstarch, whole egg, egg yolks, and remaining 1/4 cup sugar together until the mixture is thick and a pale yellow shade.
3. While continually whisking, gradually add about half the hot milk mixture to the egg mixture to temper it. Then pour everything back into the saucepan with the remaining milk. Cook over medium-low heat, stirring all the time, until it thickens to resemble pancake batter, roughly 5 to 6 minutes.
4. Pour the melted chocolate into a medium bowl. Set a fine-mesh sieve over this bowl and strain the thickened custard into the chocolate, pressing through the sieve. Discard the strainer, then whisk the chocolate and custard until unified and smooth. Add the almond extract and olive oil and blend well.
5. Divide the chocolate pudding into six 4- to 6-ounce glass cups, bowls, or ramekins. Cover using plastic wrap and refrigerate for about 3 to 4 hours.
6. Pour the heavy whipping cream into a large chilled bowl. With an electric hand mixer set to medium speed, whip until the cream turns frothy. Add vanilla paste and keep mixing until soft peaks develop, about 5 minutes. Cover and store in the fridge until serving time.
7. For serving, remove the wrap from each budino, top with a spoonful of whipped cream, drizzle with some olive oil, scatter over grated chocolate, and finish with a pinch of flaky sea salt.

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