Why buy chocolate pudding mix when you can make your own so easily? Call it “budino” and it somehow becomes a fancier Italian dessert. You can serve it with a dollop of whipped cream or some amaretti, or just eat it warm right out of the pan. It’s great that way. Not that I would know first-hand or anything.
This is so rich that even I could only eat one bowl, and I have super-human powers to withstand chocolate. So a little dab’ll do ya.
Adapted from Nigella Express
1 1/2 cups whole milk
1/3 cup sugar
1 Tbs cornstarch
1/3 cup cocoa
2 Tbs boiling water
2 egg yolks
1 tsp vanilla extract
2 oz dark chocolate, finely chopped
Put a kettle on to boil water, and warm the milk in the microwave or in a small saucepan. In a separate saucepan, whisk together the sugar, cornstarch, and cocoa, breaking up any lumps. Add 2 Tbs boiling water and whisk into a paste. Whisk in the egg yolks, followed by the warmed milk, and then the vanilla.
Scrape down the sides of the pan and put it over low heat, cooking and whisking until the mixture thickens (roughly to the texture of mayonnaise), about 3-4 minutes. Remove from the heat and whisk in the chopped chocolate.
Pour into 4 small cups or glasses. Cover with plastic wrap, laying it directly on the surface to prevent a skin from forming, and chill the puddings once they are cooler. Serve warm or chill and the remove from the refrigerator and allow to come to room temperature before serving.