Oh my, I'm truly smitten by Smitten Kitchen. Some worthwhile wonder always wanders through there.The recent addition to my culinary repertoire is her chocolate budino recipe. Honestly, there's no sense in copying it here. What I will give you is my ingredient list, with weights for pretty much everything:
- 5 large egg yolks
- 75g granulated sugar
- 2 cups (472g) heavy cream
- 232g Scharffen Berger 70% cacao (8 oz)
- 12g (2 tsp) unsalted butter
- 1/2 tsp grey salt
- tsp espresso powder
- 1/4 tsp vanilla
- 2 tsp Chambord
If you're among the kitchen cowards like me who are terrified of phrases like "coats back of spoon", know that I did a little research. The temp I raise the custard mixture to is 160˚F. I pulled it immediately and dumped it over the chocolate.
I use a paring knife and shave the chocolate from the block so it melts well.
The cups took the better part of 2 hours to set, so that's your lead time for the recipe.
The cups took the better part of 2 hours to set, so that's your lead time for the recipe.
Smitten Kitchen suggests a less in your face version, with a semi sweet chocolate rating in the 60% range and without the espresso powder boost. I actually gave it most of a tbsp of Chambord but it didn't come through. Maybe owing to the bumped chocolate. Next time, more!
Poured this into all of our espresso cups, 10 total, sizes vary. Whipped cream required. Raspberry and mint garnish optional.
Enjoy!
