Much more than a thick pudding, budino is an Italian one-of-a-kind dessert experience. Eggs tempered with hot cream for a rich finish. Pure, rich dark chocolate topped with salted caramel. A dollop of sweet cream, sea salt and a drizzle of delicate extra virgin olive oil. A seemingly simple dessert gone extravagant for grownups. 



170 g dark chocolate (70% cacao), finely chopped
2-1/2 cups heavy cream
5 large egg yolks
1/2 cup sugar
1/2 tsp Kosher salt
1 tbsp unsalted butter
1 tsp pure vanilla extract

Salted Caramel:

3/4 cup sugar
1/2 cup heavy cream at room temperature
4 tbsp unsalted butter at room temperature
2 tsp sea salt


Whipped Cream:

1/2 cup heavy cream
1 tbsp icing sugar


Place chocolate in a large bowl with a fine mesh sieve on top. In another medium-sized bowl, whisk egg yolks and sugar until creamy, about 1 minute. Heat the cream on medium heat in medium saucepan until small bubbles form on the edges, careful not to raise temperature to rolling boil. Then, pour cream very slowly, a bit at a time, into the heavy cream, tempering the egg mixture to avoid "cooking" the egg yolks. Whisk constantly. When complete, return the mixture to the pan and cook on medium heat, stirring with a whisk, and scraping the edges and bottom of the pan with a soft spatula. This should take about 3 minutes and is done when the mixture is thick enough to evenly coat the back of the spatula. Pour the mixture through the sieve to melt the chocolate. Stir until fully melted. Add vanilla, salt and butter and blend by hand until combined. Ladle the budino into small bowls, leaving space at the top for the salted caramel sauce. Cover with plastic wrap and place in fridge for 4 hours. When chilled, add a thin layer of salted caramel sauce to cool completely. Then add a dollop of whipped cream, a few sprinkles of sea salt and a drizzle of fresh extra virgin olive oil.

Salted Caramel:
Place sugar in a medium-sized pan on medium heat. Stir the sugar until it dissolves into a liquid, about 10 to 15 minutes. When the liquid turns a deep amber colour, stop stirring, careful not to walk away during this process. It can overcook and burn quickly. Remove pan from heat and add butter, whisking constantly. When butter is melted, slowly add cream, whisking again until the caramel is smooth. Then add salt until combined. Set aside to cool, then pour thin layer on chilled budino

Whipped Cream Topping:
Whip heavy cream with icing sugar with a mixer until soft peaks form. Dollop on top of caramel layer. Sprinkle extra sea salt and drizzle fresh extra virgin olive oil.