Chocolate Budino with Kahlua Mascarpone Cream makes me absolutely euphoric! As soon as that creamy, smooth, chocolatey goodness with a hint of Kalua hits your mouth, your taste buds wake up and shout “Where have you been all my life”!
Have you ever eaten something, and it was so good it made you swoon? Well, that is exactly what happens when I eat this Budino. And it happens every single time, no matter how often I have this delicious Italian dessert.
So, what is Budino you ask?
Budino is basically an Italian pudding. The difference between American pudding and Budino is that pudding is made with milk, sugar, and a thickening agent, while Budino is made with eggs. You might say well, custard is made with eggs, which is correct, but Budino is made on the stove top, while custard is baked in the oven.
The texture of Budino is also a little different then a pudding or custard, in that it is firmer and less jiggly.
It has become a popular dessert on restaurant menus. You will often see versions made with salted caramel or butterscotch, but chocolate will always be my favorite.
What you will love about this dessert?
There is so much to love about Budino, for instance besides being life alteringly delicious, it is very easy to make. There are only a few simple steps, and you have an impressive dessert.
It can be made a day or two in advance of when you are going to serve it and stored in the refrigerator.
It is versatile in that you can change up the flavors or how you serve it. It is usually prepared in individual serving containers or bowls, but you can just make one big bowl and spoon out what you need.
A little goes a long way. This is such a decadently rich and satisfying dessert that you can make smaller servings, and no one will feel like you skimped.
Budino can be a casual family dessert just as easily as it can be a stunning end to an elegant gathering with guest.
How to make this easy dessert
Chocolate: Two types of chocolate produce a deep layered flavor palate; unsweetened cocoa powder and Semi-sweet chocolate chips.
Milk and Heavy cream: I use equal parts of milk and heavy cream, but you can substitute half and half for the full amount of both.
Combine all ingredients except the semisweet chocolate in a saucepan and stir to combine, then simmer until thickened.
Pour the cream over the chocolate chips and whisk until smooth.
Refrigerate until completely cooled.
Make the Kahlua mascarpone cream topping by combining all the ingredients in a bowl and beating with an electric mixer until stiff peaks form.
Serve with the topping
Variations and substitutions
This recipe is easy to adjust to different flavors. If you don’t have Kahlua, you can substitute, espresso, Irish Cream, your favorite flavored brandy or liqueur (hazelnut is delicious!) or just use vanilla extract. If you are using an extract for flavoring, I would reduce the amount to just a couple of teaspoons.
This dessert would be wonderful with a crumbled cookie crust on the bottom or sprinkled on top. You can use crumbled graham crackers, Oreos, amaretti or Bischoff cookies for some added crunch.
Top it with a peanut butter or caramel sauce.
Sprinkle some crushed or chopped nuts, such as pistachios, almonds, or pecans on top.
It would also make a delicious pie! Pour the Budino into your favorite pie crust and top with the mascarpone cream.
If you keep it covered with plastic wrap it will keep in the refrigerator for 3-4 days.
I have not tried freezing it, so I cannot recommend it. It will likely change the texture of the dessert. If you do try it, I would love to hear what your results are.
Other dessert recipes to try
Chocolate Budino with Kahlua Mascarpone Cream
- 6 Serving dishes or ramekins
- 1 Fine mesh sieve
- 8 oz Semi-sweet chocolate chips
- 6 Egg yolks
- 1 cup Whole milk
- 1 cup Heavy cream
- ¼ cup sugar
- ½ tsp Kosher salt
- 1 tbsp Corn starch
- 2 tbsp Cocoa Powder unsweetened
- 2 tbsp Kahlua
Kahlua Mascarpone Cream
- 1 cup Heavy cream cold
- 8 oz Mascarpone cheese cold
- ⅓ cup Confectioners' sugar
- ¼ cup Kahlua
- Place the chocolate chips in a large mixing bowl and set aside.
- Add the remaining ingredients to a medium sauce pan over medium heat. Whisk constantly until the mixture heats up and starts to thicken. When the cream coats the back of a spoon it is ready to be taken off the heat.
- Set a fine mesh sieve over the bowl of chocolate chips. Pour the hot cream mixture into the sieve and press it through with a spoon. to remove any lumps.
- Allow the hot cream to melt the chocolate for a minute or so, then whisk it until the chocolate and cream are smooth and completely blended.
- Pour it into the serving dishes and cool for a few minutes before covering with plastic wrap and placing in refrigerator until completely cooled, 2-4 hours.
Kahlua Mascarpone Cream
- Using an electric mixer, beat all ingredients until stiff peaks form, about 3-4 minutes.
- Top the cooled Budino with the cream when you are ready to serve.