Italian chocolate pudding – known as Budino al cioccolato – is a classic Italian chocolate dessert that is always a hit.
Chocolate budino is made with straightforward ingredients like cocoa powder, milk, sugar, and cornstarch. This simple version has a delicate and satisfying texture – it’s smooth, creamy, velvety and very delicious!
It’s also a very kid-friendly recipe – not only do kids love it, but it’s also a great way to get them involved in the kitchen.
It’s not an exclusive or original dish from Italy, but it’s very popular there. There are many different versions of chocolate pudding across Europe and the world.
We have another recipe for homemade chocolate pudding that includes eggs if you’re interested.
Ingredients
Here are the Italian chocolate pudding ingredients that you’ll need to make this recipe:
- Milk – I recommend using whole milk, for flavor and creaminess. If you want to substitute it with any plant-based alternative, I recommend soy milk since it won’t change the final flavor much. Oat milk also works.
- Cornstarch – Thickens the pudding.
- Dark cocoa powder – I recommend unsweetened, dark or black cocoa powder.
- Granulated sugar – Adds sweetness to the budino. You can adjust the amount to taste.
- Whipped cream – Optional garnish. You can use store-bought whipped cream for simplicity or make your own.
- Raspberries – Optional garnish.
- Chocolate shavings – Optional garnish. You can easily grate a piece of chocolate bar. Alternatively, sprinkle some cocoa powder on top or use chocolate syrup.
Recipe Tips and Variations
- I don’t recommend using cocoa powder that contains sugar, otherwise, you won’t be able to control the final amount of sugar and the budino may be too sweet.
- Mixing all the dry ingredients before adding the milk makes it easier to achieve the final budino consistency. Adding the milk (at room temperature) to the dry ingredients in batches can help prevent or dissolve any lumps that might form.
- Once on the stove, the mixture will thicken quickly, so keep stirring constantly to prevent lumps from forming.
- Cook over medium-low heat to avoid burning or sticking to the bottom.
- The final texture should be smooth, thick and quite shiny. The chocolate mixture will darken slightly as it cooks and thickens.
- If you want a thicker consistency (more like egg custard), add more cornstarch or other ingredients such as neutral gelatine or agar agar. However, to stay true to the authentic budino al cioccolato, I recommend not adding any gelling agent, as the final consistency should be creamy and velvety, not thick and jelly-like.
- This chocolate budino can easily be transformed into a more sophisticated recipe with the addition of a dash of liquor (such as Amaretto, Cointreau or Hazelnut liqueur), almond or hazelnut extract, spices like cinnamon, chillies (only a sprinkle!) or cardamom.
How to Make Chocolate Budino – Step by Step Instructions
First, whisk the cornstarch, cocoa powder and sugar together in a bowl.
Transfer the mixed ingredients to a pot and gradually add the milk, whisking well to ensure no lumps form. Work in batches – this will make it easier to prevent lumps.
Once all the milk is incorporated and the lumps are dissolved, place the pot on the stove over medium-low heat.
Cook while continuously stirring with the whisk for about 5-7 minutes until the mixture thickens. Once it has thickened, remove the pot from the stove and stir again.
Then transfer the mixture immediately into serving cups or glasses. Allow the budino to cool down on the counter until it reaches room temperature.
Then cover the tops with plastic wrap and transfer the cups or glasses to the fridge to chill for about 3 hours.
Just before serving, top the chocolate pudding with whipped cream, chocolate shavings, and an optional raspberry. Enjoy!
Storage Tips
Budino al cioccolato can be stored in the fridge covered with plastic wrap for up to 4 days. Just add the whipped cream and other toppings right before serving.
Related Recipes
Here are some other sweet Italian desserts if you liked this chocolate pudding recipe:
Chocolate budino (Italian Chocolate Pudding)
Ingredients
- 1/3 cup cornstarch
- 1/2 cup cocoa powder, unsweetened, 70% cocoa
- 1/2 cup granulated sugar
- 2 cups whole milk
- whipped cream, for garnish (optional)
- raspberries, for garnish (optional)
- chocolate shavings, for garnish (optional)
Instructions
- In a bowl, mix the cornstarch, cocoa powder, and sugar using a whisk.1/3 cup cornstarch, 1/2 cup cocoa powder, 1/2 cup granulated sugar
- Transfer the mixed ingredients to a pot and gradually add the milk, whisking well to ensure no lumps form.2 cups whole milk
- Once all the milk is incorporated and the lumps are dissolved, place the pot on the stove over medium-low heat.
- Cook while continuously stirring with the whisk for about 5-7 minutes until the mixture thickens.
- Once it has thickened, remove the pot from the stove and stir again. Then transfer the mixture immediately into serving cups or glasses.
- Let the budino cool down on the counter until it reaches room temperature.
- Then cover the tops with plastic wrap and transfer to the fridge to chill for 3 hours.
- Just before serving, top with whipped cream, chocolate shavings, and an optional raspberry.whipped cream, chocolate shavings, raspberries
Notes
- For a plant-based milk alternative, you can use soy or oat milk. It will change the flavor slightly.
- Use unsweetened dark or black cocoa powder. This allows you to control the sweetness of the pudding.
- Once on the stove, the mixture will thicken quickly, so keep stirring constantly to prevent lumps from forming.
- Cook over medium-low heat to avoid burning or sticking to the bottom.
- This chocolate budino can be transformed into a more sophisticated recipe with a dash of liquor (such as Amaretto, Cointreau or Hazelnut liqueur), almond or hazelnut extract, spices like cinnamon, chillies (only a sprinkle!) or cardamom
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
