bittersweet chocolate budino

Also known as, Birthday Dessert 2017!

Yesterday was my golden birthday (28 on the 28th). I started out the day looking like my best self.

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Surgical support in the morning, followed by a lecture at Towson in my grad school mentor’s class. She’s the cutest and brought me cupcakes and balloons. And made the students sing to me.

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Oh yeah and she’s really pregnant.

Then I came home quick to change my clothes before subbing Body Attack. I got my favorite Mediterranean takeout for dinner (Baba’s) and of course made my own dessert!

When we went to Fork & Wrench for the GS’ birthday in August, I ordered a chocolate budino for dessert and it was to. die. for. Like a really thick and rich chocolate pudding/fudge. So I knew I wanted to recreate for my own birthday.

Bittersweet Chocolate Budino

adapted from Love & Olive Oil

3 egg yolks

3 tablespoons sugar

1 cup heavy cream

1 tsp vanilla extract

4 ounces bittersweet chocolate

Whisk together the egg yolks and sugar.

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Heat the cream on the stove until it starts to steam- don’t let it boil.

Slowly stir in half of the cream into the egg/sugar combination. You want to slowly raise the temperature of the egg yolks so they don’t scramble. Pour the egg/sugar/cream back into the saucepan with the rest of the cream, and put on low/medium heat until it thickens to a custard consistency. Pour through a fine mesh strainer to remove any solids.

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Set aside to cool slightly. Using a double boiler (or any glass bowl over any pot of simmering water) melt the chocolate. I bought a 4 ounce bar of Ghirardelli bittersweet chocolate. No golden ticket inside.

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Slowly stir the melted chocolate into the cream mixture until smooth.

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Pour into small bowls or ramekins. This 100% could be four servings, but I made it only two. They were way too rich to eat a whole one, though, so I recommend splitting it four ways.

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Refrigerate for at least 30 minutes or so to allow it to firm up, then serve with whipped cream (made mine fresh!) I garnished with cocoa nibs, but you could use shaved chocolate, coconut, or fruit.

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Another success! I always save the best dessert recipes to celebrate myself. I’ll be eating the rest of this today to keep my birthday going.

 

 

2 Comments Add yours

  1. Lisa ryder says:

    Happy Birthday Erin! Nice to see I’m not the only one who makes their own bday dessert 😉
    This looks super easy yet rich & chocolately. Now instead of eating the whole pan of ganache I’ll call it a dessert and share it w company 😋 Lmk next time ur in LA.

    1. Thank you!! This one is right up your alley. Very chocolatey but not overly sweet. And I will definitely let you know next time I’m in the area!

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