Please Pass the Recipe

from one generation to the next

Italian Style Chocolate Milk Pudding

 

Italian Style Chocolate Milk Pudding

Italian Style Chocolate Milk Pudding

When I make cakes or desserts it’s to please my sweet toothed husband, a man with an enviable metabolic rate. He makes no excuses for his frequent consumption of chocolate. He prefers it dark and rich and has even been heard claiming chocolate is an essential food group.

We were reminiscing recently about travels in Italy 20 years ago. It hard to think about Italy without thinking about food but instead of talking about pasta and pizza we were talking about the plethora of dolci in which we indulged. In every town we looked for a pasticceria so our coffee was never without a sweet aside, and if that didn’t sate our sugar cravings, we indulged in gelati at every opportunity.

I don’t remember where it was that he chose a particularly good budino al cioccolato. The texture was light and silky smooth like a good custard but with the rich chocolate flavour of a good mousse. It was simple and good. That conversation stimulated not only my tastebuds but a desire to try make a comparable budino and give me a few bonus points in the partnership credit column.

My recipe, cobbled together by comparing four recipes from varying sources was delicious. My budino was smooth light and creamy with an assertive chocolate flavour, the style of dessert that slips down without effort. It got the thumbs up from Mr Sweet Tooth.

Budino al cioccolato to serve 6 

20g gluten free plain flour

20g dutch process cocoa powder, sieved

500 mls full cream milk ( I used lactose free)

1/2 vanilla bean, scraped

30g sugar

60g butter

120g dark chocolate 70% cacao, roughly chopped

2 tablespoons cognac

Combine the gluten free flour and cocoa powder together in a small bowl and add enough of the cold milk to mix to a loose slurry.

In a medium saucepan warm the milk, the seeds from the vanilla bean and sugar, stirring until the sugar is dissolved.

Add the cocoa slurry to the saucepan and continue to heat stirring constantly until the mixture thickens and comes to the boil.

Turn the heat to a low simmer and cook for 2 minutes.

Remove the custard from the heat, add the butter and chocolate and stir gently until melted and smooth returning to a low heat for a second or two if necessary.

If the custard is not silky smooth strain it through a fine sieve.

Stir in the cognac.

Fill six serving glasses, cover each with cling film and chill for at least 4 hours or until the pudding is set.

Serve chilled, topped with fresh berries.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Italian Style Chocolate Milk Pudding

  1. Aditi
    August 18, 2017

    Looks good

    Like

  2. A Cookbook Collection
    July 25, 2017

    This looks and sounds delicious!

    Like

  3. Lisa @ cheergerm
    July 24, 2017

    Oh lovely and gf. We are trying to avoid too much sweeties at the moment but have tagged it for a special treat.

    Liked by 1 person

  4. Mackay Sherry
    July 23, 2017

    Yum yum Sandra. This sounds very delicious. Chocolate is always a good thing.

    Like

  5. Mae
    July 21, 2017

    What a great idea!

    best… mae at maefood.blogspot.com

    Like

  6. StefanGourmet
    July 21, 2017

    Looks like the real deal to me, excellent!

    Like

    • ladyredspecs
      July 21, 2017

      Thanks Stefan, it took a few try outs but this one made the cut, very chocolately but light as well

      Liked by 1 person

  7. Debi @ My Kitchen Witch
    July 20, 2017

    Interesting that you used flour as a thickener in this custard rather than egg yolk or corn flour. I assume it gives a better chocolate taste. Egg tends to add a different flavour and corn flour often leaves a chalky aftertaste. I bet it was delicious!

    Like

    • ladyredspecs
      July 21, 2017

      Well observed and the reasons I went with the ingredients I used are exactly for the reasons you stated. It was deliciously silky

      Liked by 1 person

  8. Tracey O'Brien
    July 20, 2017

    Just mention Italian and I’m on board! It’s my favourite place on the planet and I’ve eaten the most amazing food in that country. Love this dessert – would be great to make for friends.

    Like

    • ladyredspecs
      July 21, 2017

      It’s been too long since I visited Italy but my love of Italian food never wanes and for a good reason, it’s delicious..

      Liked by 1 person

  9. malgay651
    July 20, 2017

    Happy to pop back there with you and look for the source😉

    Like

  10. katechiconi
    July 20, 2017

    Oh, this one’s definitely going in my recipe book, and I even have all the ingredients in the fridge and pantry! I’ll have to save it for family meals though, otherwise the Husband and I will make absolute pigs of ourselves…

    Like

    • ladyredspecs
      July 21, 2017

      Oh I hear you Kate. I filled tiny pots and we rationed ourselves. It kept well for a few days in the fridge

      Like

      • katechiconi
        July 21, 2017

        It wouldn’t keep in mine… I’d keep finding excuses to pay it a visit!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: