Serving: 7

By: Chef John Besh


This recipe is one that I worked on for months to perfect. It is essentially a chocolate hazelnut pudding, but should be one that will really impress your guests.

7 tbsp sugar
4 egg yolks
1 tsp potato starch
10 ½ ounces Gianduja chocolate, chopped in small pieces
¾ cups whole milk
2 cups heavy cream

Preheat your oven to 300°F.

In an electric mixer, combine sugar, egg yolks and potato starch. Whip until the mixture has tripled in volume. You will see ribbons form and hold their shape. Put aside.
In a large mixing bowl, add the chopped chocolate. Put aside.
In a small sauce pot, combine the milk and heavy cream and heat until hot, but not boiling.

Remove from heat.

Slowly pour the cream mixture over the Gianduja chocolate. Stir until chocolate is melted.
Pour the melted chocolate mixture into the whipped egg mixture while constantly whipping. This is the base to the budino.

Pour 1/2 cup of the budino mixture into small casserole dishes or in 10 oz rocks glasses. Place glasses in a large baking pan or a larger casserole dish with high sides. Pour water around the glasses until the level of the water reaches half way up the sides of the glass. This is to ensure that you will have even and gentle baking of the budino, and to prevent it from overcooking.

Carefully place the large dish in the oven and bake for about 45 minutes or until the budino is the consistency of jello, and bounces back into place if you shake the glass. Remove dishes from the larger pan and let sit overnight in your refrigerator. Serve with whipped cream.