Chocolate Budino is a rich, smooth, and indulgent Italian chocolate dessert made from simple pantry ingredients. It requires just ten minutes of active preparation, then it sets in the fridge. Perfect for chocolate lovers, it’s dense and velvety—more substantial than American-style pudding and quicker to prepare than custard-based desserts.
Budino is a classic Italian treat, often served in one large mould or in individual portions. It’s traditionally egg-free and makes an elegant dessert when unmoulded, though it’s equally lovely served in ramekins.
This recipe is straightforward: prepare the mixture in about ten minutes, cool it, then chill for at least three hours. The result is a glossy, creamy chocolate budino that’s hard to resist.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the full printable recipe, scroll to the bottom or use the recipe section.
Ingredients – what you need
The photo below shows the ingredients and highlights a few important tips.
- Butter – unsalted butter.
- Sugar – fine caster sugar or granulated sugar works.
- Chocolate – use good-quality baking or cooking chocolate (70%+ cocoa) to avoid a grainy texture.
- Cornstarch – (cornflour in the UK) for thickening.
- Milk – whole (full-fat) milk for best creaminess.
- Sunflower oil (optional) – lightly grease moulds with sunflower oil if you plan to unmould the budino; this prevents sticking, especially with silicone or non-stick moulds.
Step by step photos and recipe instructions
Step 1) Heat the milk until it reaches a boil, then remove from the heat and set aside.
Step 2) Melt the butter in a saucepan, add the sugar and whisk until the mixture thickens and turns a pale yellow, similar to a roux.
Step 3) Reduce the heat to low, add the chocolate and stir until melted, then sift in the cornstarch and mix until smooth.
Step 4) Gradually add the hot milk, a little at a time, stirring until incorporated. Increase heat to medium and stir for about 3–5 minutes until the mixture is thick and glossy.
Step 5) Pour the budino into prepared moulds or ramekins, allow to cool to room temperature, then chill in the fridge for at least three hours before serving.
Tips for removing the Budino from a mould
- Remove from the fridge five minutes before serving to slightly soften the edges.
- Gently shake the mould from side to side to loosen the budino, then turn it out onto a plate and give it a couple of light shakes to release it.
- Video tutorials demonstrate this process step by step.
Recipe tips and FAQs
- Use cooking or baking chocolate: these melt smoothly without becoming gritty; aim for 70%+ cocoa for the best flavour and texture.
- Don’t overheat the chocolate: lower the heat before adding chocolate and add hot milk gradually to avoid splitting the mixture.
American pudding usually contains eggs and is custard-based. The closest Italian equivalent is crema al cioccolato (a chocolate pastry cream). Budino is egg-free and thickened with cornstarch, giving a denser texture and straightforward preparation.
Yes. Stir 1–2 tablespoons of a liqueur such as Frangelico, rum, or Cointreau into the mixture at the end for added flavor.
Budino is best eaten within two days but will keep up to four or five days in the refrigerator.
Freezing is not recommended; it can alter the creamy texture and may become gritty when thawed.
More classic Italian desserts
- Torta Caprese (Flourless Italian Chocolate Cake)
- Tiramisu – Authentic Recipe
- Zuppa Inglese (Italian Trifle)
- Chocolate Hazelnut Torrone (Torrone dei Morti)
- Homemade Sicilian Cannoli (shells and filling)
If you try this Chocolate Budino or any recipe from the blog, please rate it and share how it turned out in the comments. I love hearing from readers! You can also follow the blog on social media or sign up for the newsletter to receive new recipes.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and a video.
Chocolate Budino
By Emily
Equipment
- 4 small ramekins, moulds or glass serving dishes
Ingredients
- 4.2 oz (120g) dark chocolate 70%+ cocoa (baking or cooking chocolate)
- 1/3 cup (70g) caster sugar
- 5 tablespoons (70g) unsalted butter
- 2 tablespoons (20g) cornstarch (cornflour in the UK)
- 1 1/2 cups (360ml) whole (full-fat) milk
- Sunflower oil for greasing moulds (if using)
Instructions
- Requires 3 hours chilling time.
- Gently heat the milk in a saucepan. Bring to a boil, then immediately remove from the heat and set aside.
- Melt the butter in a separate saucepan. Add the sugar and whisk until the mixture thickens and turns a pale yellow colour.
- Turn the heat down to low and add the chocolate. Stir gently until melted. Sift in the cornstarch and whisk to remove lumps.
- Add the hot milk a little at a time until fully combined. Increase heat to medium and stir for about 3–5 minutes until the mixture is thick and glossy.
- Pour the budino into moulds or ramekins. If using moulds, lightly grease with sunflower oil first. Let cool to room temperature, then chill in the fridge for at least three hours. Remove from fridge five minutes before serving.
How to remove Budino from moulds
- Take the budino from the fridge five minutes before serving to loosen the edges.
- Shake the mould gently from side to side, then turn out onto a plate and give it a light shake to release.
Video
Notes
- Chocolate: Use baking or cooking chocolate; regular eating chocolate can become gritty when melted. Aim for 70%+ cocoa.
- Moulds: Lightly grease silicone or non-stick moulds with sunflower oil before filling to ensure easy removal. Ramekins or glass dishes do not need greasing.
- Storage: Best eaten within two days, but will keep up to four or five days in the fridge. Do not freeze.
- Suggested moulds: Panna cotta or silicone moulds work well; the moulds used for the photos were from Ikea.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless otherwise stated.
- When using canned or jarred tomatoes, I prefer Cirio or Mutti for consistent flavour.
- Vegetable sizes are assumed to be medium unless noted.
- All recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 40 g |
Protein: 5 g |
Fat: 30 g |
Saturated Fat: 18 g
Nutrition information is an approximation.
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