This dish was inspired by the Sea Salt Chocolate Budino from Pizza Antica. I tried this dessert last year, and it was excellent. I thought this was something I can easily make since I have been making a lot of mini desserts then. Well, maybe easy.
Unfortunately, I did not know what a budino was, this was my first budino. After a lot of research, I found that it was an Italian Chocolate Pudding. I found a lot of budino recipes: it is usually very rich using cream and whole milk. I wanted to scale it down and also making it a bit more healthy. However, Actually, even the pudding recipes were a bit difficult to scale down too. So, I have a dilemma.
Fortunately, after a long search, I found a home-alone chocolate pudding recipe hidden in the internet. It is in the community section of Cooking Light magazine. There are a bunch of recipes in there, but I choose the one from Cooking Light, primarily because I wanted to save my chocolate chips for cookies, and I wanted to use the Dutch Process Cocoa.
I also wanted to make a smaller version since 3/4 cup of milk seems to be a lot! Usually I just want something small and sweet to end the evening. So naturally, I halved the recipe.
Here’s what I have so far… I love the deep chocolate flavor on this dish. Let me know what you think.
Mad Gourmet’s Single-serve Chocolate Pudding
Based on Cooking Light’s Home Alone Chocolate Pudding
- 3 tsp sugar
- 3 tsp Dutch Process Cocoa
- 1.5 tsp corn starch
- 6 Tbsp low fat milk
- 1/8 tsp vanilla extract
- Microwave milk for 30 seconds.
- Combine dry ingredients.
- Add warm milk and vanilla mixture.
- Microwave at high for 30 seconds and stir well.
- Microwave until thick, at most for another 30 seconds.
- Add vanilla extract and stir.
- Refrigerate until cold (at least about an hour)
I love this recipe. To make it more decadent, I sometimes put it on top of crushed oreo cookies to make the double-dose chocolate effect.
I also have been known to double the recipe to share… or not. I'd just save the other portion for later..
I have also tried making this pudding using coconut milk. That gave it a tropical feel, especially if you add bananas or more coconut.
But then that would not be Italian…