Chocolate budino

Hubby (excited): Eight of my former professors got the Nobel prizes!

Me: They are not good teachers, apparently.

Hubby (pissed): !!!

Chocolate budino

(Adapted from Smitten Kitchen)

For 10-11 shot glasses or tiny espresso cups

4 large egg yolk
65 g sugar
1 1/2 cup heavy cream (plus 1/2 cup, optional)
200 g chocolate, chopped (I used Valrhona 70%)
2 tsp unsalted butter
1 pinch of salt
1/4 tsp vanilla extract
2 tsp liquor, e.g. brandy, rum, Grand Marnier (optional)
Shaved chocolate (optional)

  1. In a small saucepan, whisk egg yolk and sugar until combined.
  2. Slowly add 1 1/2 cup heavy cream while whisking the yolk-sugar mixture.
  3. Warm the cream mixture over medium-low heat while constantly stirring with a spatula until it is thick enough to coat the spatula.
    • Note: do not let it simmer or boil.
  4. Place chopped chocolate in a medium bowl and put a strainer over it.
  5. Pour the warm cream mixture through the strainer onto the chopped chocolate.
  6. Let it rest for 15-20 seconds.
  7. Use a whisk to combine the cream mixture with the melted chocolate.
  8. Add 2 tsp unsalted butter.
  9. Add a pinch of salt.
  10. Add vanilla extract.
  11. Add liquor, if using.
  12. Mix until combined.
  13. Divide the chocolate mixture into tiny glasses or cups.
  14. Chill for 2 hours.
  15. Before serving, whip heavy cream to soft peaks (if using). Spoon cream over each glass, and sprinkle with shaved chocolate (if using).