Crispy Chocolate Budino

1 hour

6 people

This luscious Italian-style chocolate pudding is the perfect weeknight indulgence after a busy workday.

2 bars (each 3.5 oz/100 g) Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar, divided
5 egg yolks
1/3 cup (75 mL) packed brown sugar
2 cups (500 mL) heavy or whipping (35%) cream, divided
1/2 cup (125 mL) whole milk
1 tsp (5 mL) espresso powder
1 tsp (5 mL) vanilla bean paste
1/2 tsp (2 mL) sea salt
2 tsp (10 mL) unsalted butter, cut into small pieces

Set aside 2 squares Lindt chocolate. Finely chop remaining chocolate and transfer to large heatproof bowl.
In medium bowl, whisk together egg yolks and brown sugar until yolks turn pale yellow in color, and mixture thickens and triples in volume.
Meanwhile, in medium saucepan set over medium heat, bring 1 1/2 cups (375 mL) cream and milk to a bare simmer.
While whisking vigorously, slowly pour 1/2 cup (125 mL) hot cream mixture over beaten egg yolks mixture (this will temper the egg yolks so they don’t scramble in the hot cream).
Whisk tempered egg yolks mixture into remaining cream mixture in saucepan and set over medium heat. Using heatproof spatula, stir constantly until custard is thick enough to coat back of spoon and instant-read thermometer registers 170°F (80°C). Stir in espresso powder, vanilla paste and salt.
Pour hot custard mixture through fine-mesh sieve over chopped chocolate in large bowl (discard solids). Let stand for 2 minutes. Add butter. Whisk until chocolate mixture is smooth and melted.