Chocolate Budino with Candied Walnuts
Chocolate Budino with Candied Walnuts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar.
As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer.
Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30–35 minutes.
Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper.
Sprinkle walnuts with salt.
Place a rack in upper third of oven and preheat to 300°F.
Bake walnuts in oven, stirring once or twice, until well browned, 15–18 minutes.
Let cool, then break up into small pieces.
Place chocolate in a medium bowl; set aside.
Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
Gradually pour cream mixture into egg yolk mixture, whisking vigorously.
Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes.
Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture).
Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
Divide budino evenly among six 8–12-oz. glasses.
Cover with plastic wrap and chill until firm, at least 1 hour.
Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil.
Serve with scoops of gelato if desired.
Walnuts can be candied 1 week ahead.
Store airtight at room temperature.
Budinos (without toppings) can be made 3 days ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.