5 egg yolks
1 cup full cream milk
300ml heavy cream
180g dark chocolate, roughly chopped + extra for serving
2 tbsp unsalted butter, melted
1 tsp vanilla
1/4 cup caster sugar
1 tsp salt
In a medium saucepan, gently heat the milk and cream over a low heat for 2 to 3 minutes or until warm. Turn off the heat and set aside.
Separate your egg yolks from the whites and placing the yolks into a bowl. Save the egg whites for another dish! Add caster sugar to the whites and beat with an electric mixer for 2 minutes until pale yellow and fluffy. Pour 2 to 3 ladles of the warmed cream and milk into the egg yolks and beat for 1 minute on high until just combined.
Pour all the egg mixture into the warmed cream and milk. Turn on the heat to a medium low heat and cook for 5 minutes, whisking until the mixture begins to thicken, making sure not to allow the mixture to come to the boil. The mixture will be ready when you can coat the back of a spoon. Turn off the heat and allow to sit for 5 minutes.
Roughly chop dark chocolate and place into a large bowl. Pour the cooked custard mixture over the chocolate and allow to sit for 5 minutes to allow the chocolate to melt. Add melted butter, vanilla and salt and whisk to combine, this is to make sure all the chocolate has completely melted. Allow to slightly cool for a few minutes before pouring into serving glasses. Carefully pour the chocolate custard into serving glasses and place into the refrigerator to set for up to four hours or for best results overnight.
To serve, remove budino al cioccolato from the refrigerator and grate dark chocolate all over. Serve immediately.