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A chocolate budino on a small pink and white patterned plate
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Chocolate Budino

Budino al Cioccolato is a rich and decadent Italian chocolate dessert made with basic pantry ingredients. It's so easy to make (10-minute prep) then it's left to set in the fridge. An indulgent dessert for chocolate lovers!
Cook Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: Italian
Servings: 4 servings
Calories: 447kcal
Author: Emily Kemp


  • 4 small ramekins, moulds or glass serving dishes


  • 4.2 oz dark chocolate 70%+ cocoa (120g) use baking or cooking chocolate
  • cup caster sugar (70g)
  • 5 tablespoons unsalted butter (70g)
  • 2 tablespoons cornstarch cornflour UK (20g)
  • 1 + ½ cups whole milk (full-fat( (360ml)
  • Sunflower oil for greasing (see notes)


  • Requires 3 hours chilling time.
  • Gently heat the milk in a saucepan, bring to a boil then immediately turn off the heat and set aside.
  • Melt the butter in a separate saucepan, once melted add the sugar and whisk the mixture until it thickens and turns a pale yellow colour (almost like a roux).
  • Next, turn the heat down low and add the chocolate. Stir it gently until melted. Sift in the cornstarch and stir it in so there are no lumps.
  • A little at a time, add the hot milk until fully combined into the chocolate mixture. Turn the heat up to medium and stir it for about 3-5 minutes until thick and glossy.
  • The budino is now ready to pour into moulds or ramekins. Important: if using moulds make sure to lightly grease each one with a little sunflower oil first. If using ramekins or glass serving dishes you can pour the budino straight in.
  • Let it cool to room temperature then chill in the fridge for at least 3 hours. Remove from the fridge for 5 minutes before serving.

How to remove Budino from moulds

  • Remove the budino from the fridge 5 minutes before serving. Give the mould a shake from side to side to help loosen the budino from the edges.
  • Turn it out onto a plate and shake the budino once or twice to dislodge it from the mould, serve.



  1. Note on chocolate - make sure to use baking or cooking chocolate as regular chocolate can have a gritty or chalky texture when melted. 70%+ cocoa gives the best results.
  2. If using moulds - if you plan on using a mould, even if it's silicone or non-stick you MUST grease the moulds lightly with a little sunflower oil first or the budino will be hard to remove. You don't need to do this if you are serving it in ramekins or glass serving dishes.
  3. Storage - the budino is best eaten within 2 days but will last for up to 4-5 days in the fridge. Do not freeze.
  4. The moulds we used - the moulds that we used to shape our budino in the photos were purchased from Ikea. Panna cotta moulds or silicon moulds also work really well - all of them must be greased with sunflower oil first!


Calories: 447kcal | Carbohydrates: 40g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 47mg | Potassium: 338mg | Fiber: 3g | Sugar: 29g | Vitamin A: 595IU | Calcium: 128mg | Iron: 4mg