Budino al Cioccolato

Chocolate pudding, Italian style.  Bill Cosby’s peddling can’t even come close to competing with this stuff.  And coming from a gal that abhors chocolate, this is actually pretty tasty because the chocolate doesn’t overwhelm the taste and texture.  This is very thick, almost like a mousse.  It is very easy to screw up, believe me, I speak from experience.  Don’t microwave the chocolate, don’t use coffee that is over 70 degrees, don’t overbeat the eggs or the whipping cream.  One wrong move on any of these steps and you’ll curdle the pudding or it will be flat instead of airy.

Separating egg whites from egg yolks is a little step that I used to hate.  My grandmother helped me master it.  I’ve tried the little gadgets that will separate them for you – but they are a waste of effort.  Once I finally got the knack of this down, I felt like I was ready to be the next greatest chef in the world of food.  And I love the awe and amazement look I get from my girls when they watch me do it effortlessly.  The trick is in breaking the egg.  If you can break it in the middle with a sharp break, you can use the egg shells to capture the yolk in a little two handed juggling act until just the yolk is tossed back and forth.

I top mine with homemade whipped cream, which is miles better than anything you’ll find at the grocery store and so easy a caveman could make it.

Ingredientsbudino 25

6 squares (1 oz. each) semi-sweet baking chocolate

1 cup heavy whipping cream

1/2 teaspoon iodized salt

4 egg yolks

6 Tablespoons granulated sugar

8 ounces Ricotta

2 Tablespoons strong coffee, room temperature

Directions

  • Moisten the outside of a large mixing bowl and place into the freezer for fifteen minutes.  Place your electric beaters into the bowl and allow all to chill.
  • Use a double boiler to melt the baking chocolate over low heat.  If you don’t have a double boiler, use a set of mixing bowls.  Fill the larger bowl with boiling water.  Lower the smaller bowl in, making sure that it floats on the water and none overflows into it.  Lay the chocolate squares into the smaller bowl and cover with a dishtowel and set aside.
  • Remove your chilled mixing bowl and pour in whipping cream.  Toss in salt and beat at a low speed until it starts to form peaks.  Don’t over beat.
  • Place in the fridge to keep cold.
  • In a medium mixing bowl, blend egg yolks and sugar thoroughly.
  • Add in Ricotta and coffee.  (If your coffee is too hot it will cook the eggs and curdle the cheese.  It needs to be room temperature.)
  • Stirring continuously, scrape in chocolate.
  • Using a fork, fold in whipped cream mixture.  Only blend until well mixed.  If you over beat it, it will fall.
  • Pour into a mold or oven safe serving dishes, bake at 150 degrees F for 20 minutes.
  • Remove and chill for about 3 hours.
  • Serve.

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