The logic behind a budino is the same as the logic behind a cup of cioccolata calda: cocoa, sugar, starch, milk, heat. The only variable is how much starch goes in, which determines whether the result pours into a cup or unmolds onto a plate.
We add one tablespoon of cornstarch per sachet. That is enough to take the Gusta mix from thick drinking chocolate to firm enough to flip cold out of a ramekin after three hours. The addition costs nothing in terms of flavor. What you get is a small, dark, serious chocolate dessert.
Refrigerate overnight if you can. The set is cleaner and the unmolding is less stressful.
Set servings and units first. You can change them anytime.
Lightly wet 2 ramekins (150 ml / 5 fl oz capacity each) with cold water and shake out the excess. Set aside.
Whisk the contents of both Gusta sachets and 1 1/2 tbsp cornstarch together in a small bowl.
Pour 1/4 cup cold milk into the bowl and whisk until completely smooth with no lumps.
Pour the remaining 1 cup cold milk into a small saucepan. Add the slurry and whisk to combine.
Set over medium heat. Stir continuously with a spatula, scraping the bottom and corners, until the mixture thickens and the first bubbles appear at the edges, about 4-5 minutes.
Remove from heat immediately. Pour into the prepared ramekins. Tap each gently on the counter to level the surface.
Cool at room temperature for 15 minutes, then press plastic wrap directly onto the surface of each budino. Refrigerate at least 3 hours, or overnight.
To unmold: run a thin knife around the edge of each ramekin. Place a small plate face-down over the top, hold firmly, and invert in one motion. Serve with chocolate shavings or a biscotto alongside.
You made Budino di Cioccolato. Time to eat.
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Pressing the plastic wrap directly onto the surface prevents a skin from forming, which would leave a visible line on the unmolded budino.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
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Six Italian regions. Nothing reformulated. Imported direct.
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