Step 1

Requires 3 hours chilling time.

Step 2

Gently heat the milk in a saucepan, bring to a boil then immediately turn off the heat and set aside.

Step 3

Melt the butter in a separate saucepan, once melted add the sugar and whisk the mixture until it thickens and turns a pale yellow colour (almost like a roux).

Step 4

Next, turn the heat down low and add the chocolate. Stir it gently until melted. Sift in the cornstarch and stir it in so there are no lumps.

Step 5

A little at a time, add the hot milk until fully combined into the chocolate mixture. Turn the heat up to medium and stir it for about 3-5 minutes until thick and glossy.

Step 6

The budino is now ready to pour into moulds or ramekins. Important: if using moulds make sure to lightly grease each one with a little sunflower oil first. If using ramekins or glass serving dishes you can pour the budino straight in.

Step 7

Let it cool to room temperature then chill in the fridge for at least 3 hours. Remove from the fridge for 5 minutes before serving.

Step 8

Remove the budino from the fridge 5 minutes before serving. Give the mould a shake from side to side to help loosen the budino from the edges.

Step 9

Turn it out onto a plate and shake the budino once or twice to dislodge it from the mould, serve.