Chocolate Budino: Three Ways

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on

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Chocolate budino, a rich pudding-like dessert, can be prepared in three ways- with a chocolate crumble, with a berry topping, or with a hazelnut praline!


For the budino:

  • 11/4 cup (300 mL) whole milk
  • 1/3 cup (80 mL) heavy cream
  • 1 tablespoon cornstarch
  • 1/3 cup (30 gm) unsweetened cocoa powder
  • 1/2 cup (50 gm) sugar
  • 2 large egg yolks
  • 1/8 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the whipped cream:

  • ¾ cup heavy whipping cream
  • 1 tablespoon sugar

For the chocolate crumble topping:

  • ¼ cup (55 gm) unsalted butter, room temperature
  • 21/2 tablespoons sugar
  • ¼ cup plus 3 tablespoons (60 gm) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon water

For the berry topping:

  • 1 cup mixed berries (I prefer blackberries and raspberries)
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the hazelnut praline:

  • ¼ cup (40 gm) chopped hazelnuts
  • 1 tablespoon brown sugar
  • 2 teaspoons butter, melted


To prepare the budino:

  1. Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
  2. In a medium-sized bowl, whisk together the cornstarch, cocoa powder and sugar. Add the egg yolks and the remaining milk, whisking to combine.
  3. Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing. 
  4. Turn the heat to low and add in the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on the top of the pudding.

To prepare the whipped cream:

  1. Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the chocolate crumble topping:

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
  3. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set. All to cool completely.

To prepare the berry topping:

  1. Combine all of the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

To prepare the hazelnut praline:

  1. Preheat the oven to 350 degrees.
  2. Combine all three ingredients and spread out on a small sheet pan.
  3. Bake for about 5 minutes, then stir and bake for an additional 4-5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.


  • If desired, add 1/4 cup Nutella (chocolate hazelnut spread) to the pudding.
  • As an alternative to the hazelnut praline, consider making cookies to top the pudding! Check out my recipe for butter pecan cookies. Substitute hazelnuts for pecans and crumble baked and cooled cookies over top of the pudding.
  • Switch out these toppings for some of your favorites. Salted caramel, pretzels, shortbread cookies, toffee sauce and bananas, and any other number of items would taste delicious here! Change according to your preferences.