Yield: 4 servings

Budino is Italian for custard or pudding. Frangelico is a sweet Italian liqueur flavored with toasted hazelnuts from the Piedmont region. We have added this delicate flavor to our whipped cream for an extra special touch.

Budino:

1 tablespoon cocoa powder 

3 tablespoons corn starch 

1 teaspoon espresso powder 

1/2 teaspoon sea salt 

1/2 cup granulated sugar 

1 teaspoon vanilla bean paste 

4 large yolks 

2 cups whole milk 

1 cup heavy whipping cream 

4 ounces chopped semisweet chocolate 

2 tablespoons unsalted butter

 

Frangelico cream:

1/2 cup heavy whipping cream 2 tablespoons Frangelico liqueur 1 tablespoon granulated sugar 1/2 teaspoon vanilla bean paste Chocolate curls, to garnish

1. To prepare the budino mix: In a medium saucepan, combine cocoa, cornstarch, espresso powder, salt, sugar, vanilla and egg yolks and whisk to combine. Slowly add milk and cream and whisk until mixture is smooth. Bring to a simmer over medium heat, whisking constantly until the custard is very thick, about 5 minutes. Remove from the heat, add the chopped chocolate and butter and whisk until smooth. Divide custard among 4 coffee cups or ramekins. Set aside to cool to room temperature and then cover with plastic wrap and refrigerate until chilled.

2. To prepare the whipped cream: Combine cream, Frangelico, sugar and vanilla in a bowl and whisk until soft peaks form. Transfer the cream to a piping bag with a medium tip. Garnish budino with whipped cream and chocolate curls. 

3. Serve immediately.