Chocolate Budino With Olive Oil And Salt Recipes

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CHOCOLATE BUDINO WITH CANDIED WALNUTS



Chocolate Budino with Candied Walnuts image

This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for!

Categories     Bon Appétit     Custard     Chocolate     Dark Chocolate     Dessert     Walnut     Milk/Cream     Egg     Wheat/Gluten-Free

Yield Makes 6

Number Of Ingredients 15

Candied Walnuts:
1/2 cup sugar
1 cup coarsely chopped walnuts
Kosher salt
Budino and assembly:
1 cup bittersweet chocolate wafers (disks, pistoles, fèves; preferably 70%-74% cacao) or 5 oz. chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
6 large egg yolks
1/4 cup sugar
3/4 tsp. kosher salt
1 Tbsp. extra-virgin olive oil (preferably Olio Verde), plus more for serving
Flaky sea salt
Freshly ground black pepper
Salted caramel gelato or ice cream (for serving; optional)

Steps:

  • Candied Walnuts:
  • Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
  • Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
  • Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
  • Budino and assembly:
  • Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
  • Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
  • Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
  • Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
  • Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
  • Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
  • Do Ahead
  • Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.

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