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Chocolate Budino with Strawberry Hearts

Chocolate Budino with Strawberry Hearts #SundaySupper

Chocolate Budino with Strawberry Hearts - the perfect chocolate pudding recipe to give your Valentine's Day an Italian twist!

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Manuela Zangara


Chocolate Budino

  • 200 ml – 6 ¾ oz. milk warm
  • 40 gms – 1.5 oz. butter
  • 40 gms – 1.5 oz. dark chocolate chopped
  • 20 gms – ¾ oz. corn starch
  • 38 gms – 1.5 oz. sugar
  • Whipped cream to serve

Strawberry Hearts

  • 25 gms – 1 oz. strawberries
  • 20 gms – ¾ oz. sugar
  • 1 gelatine sheet
  • ½ tbsp strawberry syrup
  • Water


Chocolate Budino

  1. Put the butter in a saucepan and let it melt on a slow flame.
  2. Add the sugar and mix.
  3. Add the cornstarch and mix.
  4. Slowly add the warm milk.
  5. Add the chopped chocolate and bring to a simmer.
  6. Once it starts simmering, let it cook for 2 minutes while constantly stirring.
  7. Wet the moulds with a little water and pour the chocolate mixture in them.
  8. Let the budino cool down and then place it in the fridge for at least 2 hours (or overnight) before serving.
  9. Serve cold, topped with whipped cream.

Strawberry Hearts

  1. Blend and sieve the cleaned strawberries.
  2. Add the strawberry syrup and enough water until you have 40 ml – 1.5 oz. of liquid.
  3. Put the gelatine sheet in a bowl with cold water and let it sit there for 5 minutes.
  4. In the meantime, put the sugar in a saucepan with 12 ml – 0.4 oz. of water and bring to a boil. Let it simmer for 3 minutes then put the fire off.
  5. Drain the gelatine sheet and add it to the hot sugar syrup.
  6. Mix well and add it to the strawberry mixture. Mix until combined.
  7. Pour the mixture into your moulds and put them in the fridge to set (this will take at least 2 hours).
  8. Unmould them and serve with the budino.

Recipe Notes

This recipe makes 4x15 ml – ½ oz. strawberry hearts.

The consistency of budino is somewhat in between that of a mousse and a panna cotta. It is not as “smooth” as a panna cotta, but you can unmould it if you are very careful. If you are unsure of how to unmould it, serve it in individual glass shooters/little cups.