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Chocolate Addicts, UNITE!

Chocolate is one of the most sultry foods on earth. It can be used in so many different ways and in a variety of textures. One of the most irresistible forms is in this velvety and silky budino - which is Italian for pudding. There's no texture that can soothe and seduce all in the same bite. This particular pudding is richly enhanced with the infusion of London Fog tea, which puts this flavor profile in such a provocative depth. Grated orange zest brightens the whole thing with subtle floral notes that keep you digging right in.


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This dessert is so easy to make and always a hit. This recipe has flavor-enhancing additions that make the dark and sweet notes of the cocoa sing in new richer harmonies.


Forget Instant Pudding Mix Forever!


People usually run at the thought of cook-and-serve desserts, especially when it comes to pudding. We've all been spoiled to the instant box mix, and although it has its place, this is not one of them!

Pudding is a childhood favorite, and rightfully so! It's certainly earned its place in history as one of the more versatile and favorite treats that stands the test of time. From vanilla custards to pudding-filled pies, the memories this dessert illicit can linger or just hit in a flash upon that first spoonful.


Italian Chocolate Tea-Infused Budino

4 oz. chocolate, broken into pieces (or chocolate chips)

1 Tbsp butter

3 Tbsp cornstarch

1 Tbsp unsweetened cocoa powder

1 cup sugar

2 cups milk

½ tsp salt

1 ½ tsp dry London Fog (Earl Gray) tea, + more for the topping


For the topping:

1 cup COLD heavy cream

½ tsp dry London Fog (Earl Gray) tea, pulverized and finely ground

1 Tbsp powdered sugar

Fresh orange zest, optional



Making A Classic


Pour chocolate and butter into a large heatproof bowl and set aside. In a large saucepan, sift together cornstarch and unsweetened cocoa powder. Add in sugar and mix well. Turn heat on to medium-high and pour in milk. Mix well to get all of the sugar and cornstarch dissolved. Add salt and dry tea and continue to stir constantly until mixture thickens, about 8 - 10 minutes.


Once the mixture has thickened, strain it directly into the bowl of chocolate and butter, getting out all of the dried tea. Stir well until all of the chocolate is melted and well-blended. Pour the budino into dessert dishes. Cover each dish with plastic wrap making sure the wrap touches the surface of the pudding, this will prevent a skin from forming. Refrigerate for at least 1 hour.


For the topping, grind ½ tsp of the London Fog (Earl Gray) tea into a fine powder. In a medium bowl, pour in COLD heavy cream, 1 Tbsp powdered sugar, and tea. Beat with an electric mixer or hand whisk until soft peaks form.


To serve the budino, put a small dollop of the tea-infused whipped cream on the top of the dessert, and lightly dust with fresh orange zest.


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