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Chocolate Pudding Recipe Italian Style

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Servings: 12 servings


  • Individual cupcake liners - the metallic kind are cool


  • vegetable spray for greasing the pan
  • ¼ cup cocoa powder
  • 4 ounces unsalted butter 1 stick
  • 1 cup heavy cream
  • 8 ounces bitter-sweet chocolate best quality
  • 4 large eggs room temperature
  • 1⅓ cups granulated sugar
  • cup neutral vegetable oil for added moistness/tenderness
  • ½ cup cornstarch
  • ½ teaspoon salt maybe a bit more, to taste


  • Preheat the oven to 300° F.
  • Put the cupcake liners in the greased pan, and preheat the pan, too.
  • Combine the butter and cream in small saucepan over medium-high heat.
  • Chop 5 ounces of the chocolate and put it in a medium bowl.
  • Cut the remaining 3 ounces into ¼ ounce chunks and reserve.
  • When the cream mixture comes to a simmer, pour it over the 5 oz of chocolate and mix gently to incorporate the ingredients. Let cool. (This is a ganache).
  • In a medium bowl, whisk together the eggs, sugar, oil, cocoa powder and cornstarch until the sugar has dissolved.
  • Pour the cooled ganache into the egg mixture and gently mix just until the batter is smooth.
  • Scoop about ¼ cup of the batter into each mold (about ¾ of the way up the sides).
  • Tuck a ¼ ounce chunk of the reserved chocolate into the center of each cupcake.
  • Bake until the edges are set and the center still looks a little moist, about 30 minutes.
  • Cool the pan on a rack for 10 minutes and then unmold the budinos.
  • Dust them with powdered sugar, and serve warm.