Budino means pudding in Italian, but it’s much more than we think of as pudding in America.
Why do I think this is the best chocolate budino recipe around? See for yourself! It’s so rich, you can turn it upside down! You can use sugar: I used swerve to keep it low carb and near sugar free. Either way, it’s amazing!
This chocolate budino recipe is rich, and dense but not fudge dense, not truffle dense. It’s a thick, creamy, dreamy pudding type dessert with concentrated flavors and a smooth texture.
There are some recipes out there that are over-complicated and turn budino into a thick unseemly fudge-type texture. You don’t want that! You want this.
Adapted from Nigella Lawson, this budino is so easy and so well balanced, It was the least complicated chocolate recipe I could find, but certainly not lacking in complexity.
Chocolate Budino Recipe: A few Cooking Notes
I did not add the cornstarch from the original recipe and it is not missed! I used 2 ounces of 70% chocolate, and regular Hershey’s unsweetened cocoa. I also used a lower carb whole mik, Fairlife, which has lower carbs. You can use any whole milk you like.
You can add a bit of bourbon instead of vanilla if you want to booze it up. I’m thinking the next time I might add in some hazelnut extract for that nutella taste!
I topped the budino with a stabilized whipped cream. It will look exactly like this all week, which is a good thing, because I’m only going to eat one a day!
It’s Easy to Make this a Low-Carb, Sugar Free Chocolate Budino Recipe
Pudding is made with milk. Budino is made with milk and heavy cream. I use the Fair Life full-fat milk to keep the carbs lower and switch out the sugar with Swerve. You really cannot tell.
This can make four ample servings, but I divided it up into seven small dessert dishes, the size of espresso cups, making this 5 carbs per serving.
This is rich and will satisfy your chocolate cravings, but a little goes a long way. Espresso cups make the perfect serving.
More Chocolate Desserts from Spinach Tiger
Sugar Free Chocolate Pudding
Ingredients
- 1 cup whole milk see notes
- 1/2 cup heavy cream
- 1/3 cup 1/2 cup Granulated Swerve
- 1/3 cup unsweetened cocoa powder Better Body Foods
- 2 tablespoons boiling water
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 2 ounces dark chocolate (70%) chopped
- 2 tablespoons unsalted butter
- dash sea salt
- Stabilized Whipped Cream Recipe Here
Instructions
- Heat the milk and cream in a saucepan. Set aside.
- In a separate saucepan, stir in sifted cocoa powder, boiling water and sugar to a paste.
- Add egg yolks to chocolate mixture one at a time, whisking.
- Add in milk mixture. Continue to stir for a few minutes until thickened.
- Add in finely chopped chocolate.
- Add butter and continuing stirring.
- Take mixture through a sieve onto bowl. Pour into vessels.
- Refrigerate for 4 to six hours before eating.
Notes
Nutrition
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Milk has 12 grams of sugar so this is not sugar free.
I use Fairlife as explained which as 6 grams of sugar, and 6 carbs per cup. You CAN use all heavy cream if you want.
Thank you for this recipe without the corn starch and using only a little of expensive tempered chocolate! I find it very rich as well but I’m usually able to finish a double portion. It is a wonderful way to use up egg yolks remaining from other recipes that only use egg whites. I do need it a little sweeter and to make the paste I do seem to need a bit more boiling water. Perhaps since I measure the cocoa before sifting I have a little more than intended. I’ve made it as written and again with substitutions based on what I had on hand at the time. Subs that work: an extra egg yolk or two; more than 1/2 cup allulose blend for the erythritol-based sweeteners; Lily’s chocolate baking chips for the chopped chocolate; salted butter for the unsalted butter and added salt; and of course any extract in combination with the vanilla necessary to tame the chocolate; one cup cream with 1/2 cup almond milk. One sub that didn’t work is replacing the cream and milk with a cold can of coconut milk – it did not thicken upon cooling – but it froze to a lovely ice cream. The recipe does not say when to add the vanilla so I’ve been doing it right before step 5. Do you have any tips to adapt a butterscotch budino?
No, I would LOVE to make a butterscotch budino. Perhaps I can work on that. I have a butterscotch extract on hand, but haven’t used it yet.
…about to try this recipe… just wondering about the 2oz 70% chocolate, since I can’t find an instruction as to when or where to add… should it just be melted with the butter and added when butter should be, together, after the rest has thickened? Or is it just a shaved topping…? I’m am definitely NOT an experienced cook so really hang on the recipe instructions and worry about how to guess my way forward… so THANK YOU to whoever might see this and respond!
It’s there where it says add chopped chocolate…
Does this have to be dark chocolate? I really don’t like it. Sorry
Does this have to be dark chocolate? I really don’t like. Sorry