The most popular dessert recipe on my website is my chocolate budino recipe. I make it at least once a month for friends or family and it is always a hit! I have recently been on a huge espresso martini kick and one day was thinking, how can I mix my two favorite things, an espresso martini and my chocolate budino recipe, and this creation was born!

I made this for my boyfriend’s family to test on them, and they said it was hands down the best recipe I have ever made for them, and I couldn’t agree more. It is a must if you love chocolate and espresso!

Key Ingredients and Substitutions:

  • Egg Yolks – Use large egg yolks here. You can also use whole eggs, use 2 eggs instead of 5 yolks.
  • Heavy Cream – Heavy cream is the best here for texture. However you can also use coconut milk, just the fat.
  • Sugar – I use granulated white sugar here, but any sugar works.
  • Semi Sweet Chocolate Chips – I find that semi sweet are perfect for the texture and flavor in this recipe. You can also use dark chocolate chips here if you like a richer taste.
  • Ground Coffee Beans or Instant Coffee – I used freshly ground dark coffee beans here for the espresso powder. But you can also use ground beans of your choice, or instant coffee.
@kellyscleankitchen

How to make an espresso chocolate budino #chocolate #dessert #cooking

♬ Sonata for Piano No.14 in C sharp minor, ‘Moonlight’, Op.27/2 – Presto Agitato – Beethoven
  • SERVINGS:  5
  • PREP TIME: 30 Mins
  • COOK TIME: 10 Mins
  • TOTAL TIME: 40 Min

Ingredients:

  • 5 large egg yolks
  • 2 cups heavy cream
  • 1/2 cup granulated white sugar
  • 1/4 tsp salt
  • 3 tbsp ground coffee or instant coffee
  • 1 cup semi sweet chocolate chips

Optional Garnish:

  • Whipped cream
  • Coffee Beans

Preparation:

STEP 1.

In a pot, whisk the egg yolks together. Add the milk and whisk to combine. Add the sugar, pinch of salt and espresso and whisk in. Place over medium heat and whisk continuously until it starts to thicken, around 5-8 minutes. Once it is thick enough to coat a back of the spoon and not move, take it off the heat. Make sure to do this process over medium heat, not high! We don’t want to scramble the eggs, so you must slowly bring them up to temp. Turn off the heat once thickened.

STEP 2.

Whisk in the chocolate chips until combined. Strain through a fine mesh strainer into a bowl to remove any excess espresso powder. Pour into ramekins and refrigerate.

STEP 3.

Remove from the fridge and serve with homemade whipped cream and a few coffee beans for garnish.

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