Serves: 6/8 people
Timing: 30 min
Ingredients:
- 950g whole milk
- 450g dark chocolate
- 240g flour
- 200g butter
- 60g sugar
Preparation:
Add the flour and the sugar to bowl and mix together.
Pour the milk in another bowl at room temperature, and then add the flour and sugar mix.
Mix very well .
Filter the compote with a sieve, pour it in a pan and warm it.
Add the crumbled chocolate and the butter, and stir until melted. On a very low heat, cook it, stirring for 3 min.
Over high heat, cook it, always stirring, until the budino comes thick ( it should reach almost 100 degrees). Once it thickens, reduce the heat to low, and stir for 7 min.
Meanwhile, fill up a mould with icy water for 5 min. Then dry it and pour the compote in, and leave it to cool at room temperature. Next, cover with a cling film and chill in the fridge for at least 2 hours.
Before serving, take out the budino and overturn it on a serving plate.
If it sticks slightly, plunge the mould in hot water for a minute to help release it.
Serve with whipped cream or fruit.
