Chocolate Budino (yes, that’s its real name): a rich, ridiculously easy Italian pudding with a name that’s as fun to say as it a is to eat.

It’s called budino. Let’s get that out of the way now. It’s Italian for pudding, though it sounds more like something your eccentric aunt would name her parakeet. But don’t let the name fool you: chocolate budino is smooth, sexy, and requires almost no effort whatsoever – my favorite kind of dessert. You chop some chocolate, stir a few things on the stove, and suddenly you’re the kind of person who makes elegant Italian puddings on a Wednesday night. Go ahead. Call it booh-dee-noh. It’s even better than it sounds.

Chocolate pudding is the kind of dessert everyone loves: it’s light, creamy, rich, and can be made in about 15 minutes. I’m a big fan of one-texture custardy desserts, but when it comes to a classic chocolate pudding, it always leaves me wanting more.

For starters, a classic pudding uses cornstarch as a thickening agent, but I often try to avoid cornstarch when making desserts. I find it ruins the flavor and texture a little bit. If I’m feeling like chocolate pudding, I usually make pots de creme. They’re indulgent and decadent and don’t contain an ounce of cornstarch. A little pot is enough to satisfy your cravings and there’s no baking or water baths involved. It’s pudding, but fancy and French, which are two things I’m certainly not opposed to.

What Is Budino?

I just told you that pots de creme are pudding, except the French version of pudding, and it’s pudding with no cornstarch. Well, budino is still pudding, still has no cornstarch, but it’s decidedly not French, it’s Italian. It’s pudding, Italian style.

It’s silkier than traditional American pudding and wildly easy to make. Think minimal ingredients and maximum decadence. You’ll notice there are a few versions out there, but this one closely resembles pots de creme – the ingredient list is awfully similar – but the end result is slightly different.

My pots de creme are fudgier, richer and more dense, best served in small dainty cups, because a little goes a long way. This pudding is lighter and creamier. It’s a little bit more loose. I believe the whipped cream is an essential addition that makes it even lighter and looser. I like swirling a dollop of cream into the pudding before serving, but you can also do creme fraiche or even Greek yogurt or sour cream.

This sexy, indulgent dessert can be made ahead of time! Don’t you just love easy desserts that you can make the day before and just leave in the fridge and forget about them until it’s time to serve?

Because of that, budino is the perfect candidate for date night dessert, for a casual dinner party, for a Tuesday existential crisis. Depending on the occasion, it can be dressed up or down (I’m talking espresso whipped cream, flaky salt, a layer of caramel, crushed biscotti, etc.)

Tips & Tricks

You’ll quickly realize this is a very simple recipe. There’s not much room for error here. If you’ve made custard before, you’ve pretty much made budino. Having said that, a little attention to detail takes your humble pudding to the next level.

Some things are obvious, like use the best chocolate you can find – it does make all the difference. But also, make sure to strain the custard: it makes it really smooth and gets rid of unwanted lumps (there’s always lumps!)

As always, this is an egg-based dessert (our lovely dairy thickening agent!) and one thing about eggs is that they cook quickly. And one thing about desserts is that they don’t go well with scrambled eggs. Bottom line: keep your heat low and your eye on the pot and don’t let your custard overcook! It should be just set.

And finally, for a charming touch, I like serving mine in crystal glasses and vintage teacups, and I never worry too much about them being a perfect match. It adds to the charm!

Make It Your Own

I always keep my budino as classic as possible. I want it to be simple and chocolatey. But if you want to add a fun twist, there are many routes you can take: you can infuse the cream with some orange zest or add a splash of Grand Marnier for a citrus twist.

You can top with a generous layer of salted caramel or just keep it simple with some crushed hazelnuts.

If you’re serving it at a dinner party, you can go all out and make it an interesting experience for your guests: turn it into a budino bar! Offer different toppings and ideas, unburden yourself from decision fatigue and let them elevate or ruin their pudding as they please! It’s a win-win, if you ask me.

So okay, it might have a funny name. But Chocolate Budino is no joke. It’s the sort of dessert that makes people lean back in their chairs and go very, very quiet for a moment. It’s the kind of dessert that makes you think about life and be grateful for the little things. This is your new secret weapon. If anyone asks what you’re bringing to the dinner party, just smile and say, “Budino.” It sounds like you really know what you’re doing.