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Export 4 ingredients for grocery delivery
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.
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