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Budino Al Cioccolato (pudding)

4 servings

BUDINO

• 1 (6-ounce) package semi-sweet chocolate chips
• 1 cup heavy cream
• 3 large egg yolks

VANILLA SAUCE

• 1 cup heavy cream
• 1/2 cup sugar
• 3 large egg yolks
• 1 vanilla bean, split lengthwise

GARNISH

• Whipped cream
• Fresh berries
• Chocolate shavings
• Mint sprig

For the budino:

Melt the chocolate with the cream in the top half of a double boiler over gently simmering water. Slowly stir 1/4 cup of the warm chocolate mixture into the egg yolks, then rapidly whisk the yolk mixture into the remaining chocolate. Pour into custard cups or ramekins immediately. Refrigerate at least 2 hours before serving.

For the vanilla sauce: Whisk together cream, sugar and egg yolks in top half of a double boiler over gently simmering water. Scrape vanilla bean seeds into sauce; add vanilla bean. Cook slowly over medium-low heat about 12 minutes, or until custard thickens slightly and leaves a path on back of spoon when a finger is drawn across. Do not boil. Discard vanilla bean. Cover and refrigerate until cold. Can be prepared 1 day ahead; keep refrigerated.

To serve: Pour some sauce over budino in its mold. Swirl whipped cream on top of sauce. Garnish with berries, chocolate shavings and mint sprig.

(From Yanni's Bistro)

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