Desserts,  Recipes

Chocolate Budino With Espresso Cream

Chocolate Budino
Chocolate Budino

It’s like pudding, only better.

Why? Because it’s richer, denser and well, Italian, which automatically makes it better, right?

This is no ordinary pudding. There is no comparison with anything J-E-L-L-O. The stuff that comes out of those little boxes is like comparing salmon eggs to Beluga caviar, like chopped liver to foie gras, like cubic zirconia to diamonds. This is the real deal.

See those pretty glasses with the silver rim? They’re tea glasses I bought in Turkey, and while I’ve yet to drink tea out of them, I thought they’d also be great for this dessert because frankly, no one should eat more than what’s in that glass of sinful richness. Trust me.

I like this recipe because it only has three ingredients, yet it can be a show stopper for a dinner party or simple comfort dessert to eat alone (you know what I mean). If you can, add the instant espresso powder to the cream because the coffee enhances the chocolate flavor and at the same time helps cut the sweetness a bit.

If you have any other ideas of what I can put in those tea glasses, let me know!


Chocolate Budino With Espresso Cream

A sinfully delicious chocolate dessert with only 3 ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, dessert
Servings: 20 fl oz


Chocolate Budino

  • 12 oz bittersweet chocolate
  • 14 fl oz milk
  • 5 ea egg yolks

Espresso Cream

  • 4 fl oz heavy cream
  • 1/2 tsp instant espresso powder
  • 1 Tbsp sugar


For the Chocolare Budino

  • Chop the chocolate into small pieces.
  • Heat the milk in a medium sized sauce pot and add the chocolate. Stir until the chocolate is melted.
  • In a bowl, whisk the egg yolks and then add some of the hot chocolate milk. Whisk together to temper the yolks and then whisk the mixture back into the pot with the rest of the chocolate milk.
  • Cook for 3-4 minutes over low heat until it begins to thicken (cook to about 140 degrees).
  • Strain through a fine mesh sieve and pour into serving containers. Refrigerate until set and chilled. Top with espresso cream.

For the Espresso Cream

  • Combine all ingredients and whip on high until firm.


  • Myra

    This looks seriously delicious! Yes, I admit to buying Jello pudding (for the kids, I swear) but I’ll have to try making this is in the future. As in, tonight. 🙂

  • Marcy

    This recipe is a complete WINNER! Let me say, I am definitely a beginner in the kitchen and until today I had never separated an egg, and it was not difficult at all! This recipe was easy for me to make, which is something I always look for in recipes. AND, as easy as it was for me to make, it is hands-down absolutely DELICIOUS! I could certainly see this being my “go-to” dessert when hosting a dinner party. Thank you FormerChef! 🙂

  • Mary @ Fit and Fed

    I can see this would be not too sweet, with hardly any sugar other than what’s in the bittersweet chocolate to start. Just rich and chocolatey, letting those great ingredients shine. My hobby farmer neighbors are saving duck eggs for me– they only get one or two a day. Wouldn’t this be a great use for those extra-rich duck egg yolks? Interesting that you put the espresso powder in the whipped cream instead of in the pudding itself– I wouldn’t have thought of that! Another Italian idea for your Turkish tea glasses– affogato. That would also match their brown stripes.

      • Mary @ Fit and Fed

        I made it– fast, easy, not overly sweet, and the family loved it! I haven’t been able to get more duck eggs yet, so that trial will have to wait (the duck eggs I’ve gotten were the same size as chicken eggs even though I know some can be a lot larger). I changed some things– soy milk instead of dairy milk, that’s just what I have to do (even though I’m sure it would be richer with milk and cream), added a little cinnamon and vanilla and put the espresso powder and a little honey into the chocolate instead of topping it with whipped cream. Garnished with chocolate shavings. Yum, will be making this again!

        • formerchef

          Soy milk? I didn’t think it would set up in the same way as regular milk, into a custard. Maybe because there’s so much chocolate, that kept it thick. Interesting… thanks for sharing your experience!

          • Mary @ Fit and Fed

            It was thick enough. I don’t know whether it was technically a custard, it wasn’t super-jiggly like a custard that is just made with eggs and milk and cream– but it was a nice thick pudding.

    • formerchef

      The recipe yields 20 fluid ounces so the number of portions depends on what size cup you use. It’s very rich so 4 ounces is probably plenty so you should get at least 5 of that size.

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