Chocolate Budino with Candied Walnuts

From the kitchen of Carly

Dark chocolate budino meets candied walnuts in this silky, sophisticated dessert. Rich egg yolks and cream cradle bitter chocolate, while slow-cooked walnuts add textural contrast and a subtle caramel note. Drizzle with good olive oil to finish.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup sugar
  • 11 cup coarsely chopped walnuts
  • 1Kosher salt
  • 11 cup bittersweet chocolate wafers (disks, pistoles, fèves; preferably 70%–74% cacao) or 5 oz. chocolate, finely chopped
  • 11 cup heavy cream
  • 11 cup whole milk
  • 16 large egg yolks
  • 11/4 cup sugar
  • 13/4 tsp. kosher salt
  • 11 Tbsp. extra-virgin olive oil (preferably Olio Verde), plus more for serving
  • 1Flaky sea salt
  • 1Freshly ground black pepper
  • 1Salted caramel gelato or ice cream (for serving; optional)

Instructions

  1. Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30, 35 minutes.

  2. Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.

  3. Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15, 18 minutes. Let cool, then break up into small pieces.

  4. Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.

  5. Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.

  6. Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).

  7. Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.

  8. Divide budino evenly among six 8, 12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.

  9. Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.

  10. Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.