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Velvety Italian chocolate pudding is rich, creamy, and deeply satisfying. This simple mediterranean dessert is a family favorite for everyday indulgence.
In a medium saucepan, combine the milk and heavy cream. Set over medium heat and bring just to a gentle simmer, stirring occasionally. Do not allow to boil.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, cocoa powder, and salt until completely smooth and thick.
Slowly pour about 1/2 cup of the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs, then return the mixture to the saucepan with the remaining milk.
Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon, about 5–7 minutes. Do not let it boil.
Remove from heat and immediately add the chopped chocolate and vanilla extract. Stir until the chocolate is fully melted and the pudding is smooth and glossy.
Pour the budino into serving cups or ramekins. Cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 3 hours or until set.
