- 3.5 oz. bittersweet chocolate, finely chopped
- 1 cup whole milk
- 4 large egg yolks
- 1/4 cup sugar
- 2 tablespoons marsala wine
- 1/2 teaspoon sea salt
- 2 tablespoon extra-virgin olive oil
- candied orange peel (optional)
Check step-by-step video in my youtube: Chocolate Budino
Place chocolate in a medium bowl; set aside. Bring milk to a simmer in a saucepan and remove from heat.
Whisk egg yolks, sugar and marsala in another bowl until sugar is dissolved.
Gradually pour cream mixture into egg yolk mixture, whisking constantly. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof spatula until thermometer registers 160°F.
Pour custard over chocolate and whisk until chocolate is melted. Add olive oil and salt and mix to incorporate.
Divide budino evenly among 4 ramekins. Cover with plastic wrap and refrigerate for at least 1 hour.
Toast walnuts in a 350 preheated oven. Top each budino with toasted walnuts and candied orange peels.