This post may contain affiliate links. For more information, see our privacy policy.
This impressive but easy Chocolate Budino is a creamy Italian-inspired dessert that takes pudding to a whole new level. You'll fall in love with the first silky smooth bite!
If you're looking for a fabulous, beautiful, impressive dessert that can be put together in less than 20 minutes (hands-on time), this Chocolate Budino is the name of your game. And the super-easy candied maple walnut topping is the crowning glory!
What is a budino?
If you've never had budino, you've been missing out on an incredibly delicious dessert that will be sure to be super popular with family and friends. Budino is a rich, creamy, silky-smooth Italian-inspired dessert that looks similar to an all-American chocolate pudding. But looks are where the similarity stops. One tiny taste of this decadent, restaurant-quality, dessert will reveal the stunning difference.
If you search, there are lots of chocolate budino recipes out there. This particular rendition was adapted from a recipe from Bon Appetit. I really enjoy Bon Appetit, but found that their recipe for this budino was more complicated than necessary. So I simplified things and streamlined their multi-step technique for making candied walnuts. Voila! This is definitely a recipe you'll want to have in your dinner-party-worthy-everyday-easy arsenal!
How do you make this chocolate budino?
Honestly, it couldn't be easier but you'll need to stay attentive and follow a few important steps. I learned (so you wouldn't have to) that this isn't the time to multitask. Here's how it works:
- Whisk together 6 egg yolks in a medium-sized bowl.
- Heat 2 cups of cream (or half and half) and a scoop of sugar in a medium-size, heavy-gauge pot until it's just beginning to steam and you see a few heat bubbles around the edges of the pan.
- When the cream is nice and hot, s-l-o-w-l-y drizzle about half of it into the beaten yolk mixture. This is called "tempering". Tempering, as described by Pampered Chef, "means to bring two liquids you plan to blend together to a similar temperature before combining them completely." This will keep the egg yolks from scrambling when added to the hot cream.
- Once the yolks are tempered, the rest is pretty simple. Just pour the yolk mixture back into the pan and stir, stir, stir for 2-3 minutes until the mixture thickens a bit and coats the back of a spoon. I like to use a candy thermometer at this point for fail-proof results.
- Remove the pot from the heat, add the chocolate, and allow it to melt for a few minutes. Then just stir until well combined and silky smooth.
- Pour the luscious mixture into your prettiest dessert bowls and let the refrigerator finish up the magic.
The crowning glory
You can definitely enjoy this chocolate budino as is or with a simple dollop of whipped cream but the candied maple walnuts are crazy delicious, ridiculously easy to make and are truly the crowning glory, adding a delightfully crisp, contrasting texture to the rich, creamy budino.
A fun serving suggestion is to present this chocolate budino to guests with separate bowls of candied walnuts and whipped cream. Add a few mint sprigs then let them make their own pretty desserts.
So put this delicious chocolate budino recipe on your must-make-as-soon-as-possible list. You might not even have to wash the dessert dishes when your family/guests have finished dining. Of course, I'm not suggesting that anyone in your circle would lick their plates clean, but I've definitely had those types of partakers around my table when serving this fabulous dessert.
Cafe Tips for making this Easy Chocolate Budino with Candied Maple Walnuts
- This is a rich dessert, so it's best to serve in small portions. I like to use mini dessert bowls or small glass jars. For photography purposes, I filled the jars to near the top, but normally, I would portion them half or three-quarters full.
- This recipe calls for 6 egg yolks. What to do with all those whites? I sometimes add them to a morning smoothie to increase the protein. You could also make Schaum Torte, a fabulous German-inspired dessert, Strawbery Meringues or these Flourless Chocolate Toffee Cookies.
- These mini Weck tulip jars are among my favorites for a pretty dessert presentation.
- This recipe calls for heavy cream or half and half. I've used both with good results. Heavy cream will give a richer, creamier texture but half and half also yields a delicious dessert, if you're watching your calories.
- For those living outside the US, half and half is an American convenience product that's a combination of half whole milk and half cream.
- I like to use Ghirardelli 60% Cacao bars for this budino recipe, but good quality chocolate chips will also work well.
- It's super important when tempering the egg yolks to add the hot liquid really slowly, just a little drizzle at a time while continuously whisking the yolks. It doesn't take long at all but it may be helpful to use a helper who can whisk while you drizzle.
- The other important step to ensure silky smooth success with this recipe is to stir, stir, stir during the final few minutes of cooking. The mixture will tend to get hotter around the edges and scramble the eggs if you're not moving it around. (Don't ask me how I know this!)
- All of the above being said, if you notice that your budino is not silky smooth, you can put it through a fine-mesh strainer to remove any lumpiness.
- This dessert can be made a day or two in advance, making it perfect for entertaining. Once the budino has set after being in the refrigerator for a few hours just lightly cover the desserts with plastic wrap.
- The candied maple walnuts can be made several days in advance and stored in an airtight container.
- You probably won't need all of the candied walnuts, but they are also great for topping salads and for snacking. I actually like to double the recipe as they keep well and are great to have on hand.
Thought for the day:
Who among the gods is like you, Lord?
Who is like You - majestic in holiness,
awesome in glory, working wonders?
Exodus 15:11
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This impressive but easy Chocolate Budino is a creamy Italian-inspired dessert that takes pudding to a whole new level. You'll fall in love with the first silky smooth bite!

- 6 large egg yolks
- 2 cups heavy cream or half and half
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 8 ounces bittersweet or semisweet chocolate see Café Tips
- whipped cream for serving
- 1 tablespoon melted butter
- ¼ cup pure maple syrup
- ¼ teaspoon kosher salt
- 1 cup coarsely chopped walnuts
-
Break up the chocolate into smaller pieces if using bars. Set aside near the stove.
-
In a medium-size bowl, whisk the egg yolks together vigorously. Set aside near the stove.
-
Bring cream (or half and half), sugar and salt to a bare simmer in a large saucepan and remove from heat.
-
Very s-l-o-w-l-y drizzle about half of the cream mixture into the beaten egg yolks, constantly whisking the yolks as you drizzle.
-
Slowly pour the egg yolk mixture back into the pot while stirring.
-
Cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan until a candy thermometer or an instant-read thermometer registers 175°F. I recommend using a thermometer but if you don’t have one, the custard should be thick enough to coat a spoon. Don’t let it simmer or allow the thermometer to go above 180°F.
-
Turn off the heat and add the chocolate, letting it sit until the chocolate is melted. Whisk the mixture well until all of the chocolate is incorporated.
-
Preheat the oven to 325˚F. Line a sheet pan with foil and spray with nonstick spray. Lay a large piece of parchment paper out on a work surface.
-
Combine the melted butter, maple syrup and salt in a medium-size bowl. Add the walnuts and stir well to coat.
-
Turn the walnuts (and all of the butter/maple mixture) out onto the prepared baking sheet and spread to an even layer.
-
Bake for 12-16 minutes or until nicely golden, stirring every 5 minutes to redistribute and redcoat.
-
Transfer the walnuts to the prepared parchment paper, working quickly to spread the nuts apart. Allow to cool completely then store in an airtight container.
See Café Tips above in the post for more detailed instructions and Tips.
Adapted from Bon Appétit

Annie says
This sounds great!! I have collected ALOT of the Oui yogurt jars, that I love, so French!! This will be perfect for my next dinner party.
I love the Weck Jar you show in the photo, but I don't see that jar except in a size that seems too big. What liter size is yours?
Thanks
Lindsay @ The Café Sucre Farine says
Hi Annie, those Oui jars will be perfect for this recipe. We used the 1/5 L Deco Jars for this recipe. We filled them to the top for the photographs, but if we were serving them we would fill them 3/4 of the way full. It's a rich dessert!
Annie says
This sounds great!! I have collected ALOT of the Oui yogurt jars, that I love, so French!! This will be perfect for my next dinner party.
I love the Weck Jar you show in the photo, but I don't see that jar except in a size that seems too big. What liter size is yours?
Thanks for soooo many great recipes and ideas!
Renee says
Hi Chris, The recipe calls for kosher salt in both the budino and the walnuts. But I don’t see it mentioned in the budino recipe directions. Can you offer some clarification please?
Chris Scheuer says
Hi Renee, thanks for the heads-up. I will clarify that in the recipe now.
Mary-Edith says
Would this be thick enough for pie filling. It would need to be cut.
Chris Scheuer says
Hi Mary-Edith, I don't think this will be thick enough for a dessert that you need to cut.
Jennie says
I have made your peppermint Pot de creme dessert twice now because it is a family favorite. Delicious! I even bought “bubble” stemmed dessert glassware at my little town antique store just to serve your elegant dessert. I follow you daily and you just shared this chocolate budino recipe. What is the difference in a budino and a pot de creme? Thank you for always responding and helping me to prepare wonderful , family loved recipes.
Chris Scheuer says
That's awesome, Jennie! I'm so happy you've enjoyed the pot de creme and I love that you found some pretty glasses to serve it!
Regarding your question, budino is softe4r, more like a pudding, a different texture but equally as delicious.
Karo says
This is already in the works.. Thanks for another great recipe. From earlier posts I already have those dear little Weck glasses- never used for canning Im afraid, but kept for your recipes!
Now, I don't do chocolate but have a great group of girlfriends that do swoon for the dark stuff This recipe will BE for my bestus friends! How about something like this in lemon for future posts? With limoncello? Mmmm?
Chris Scheuer says
I hope they enjoy it, Karo! I love that you're already making this recipe.💕
Karo says
Karo back again.. So here I am with all my ingredients lined up and the cream is in the pot ready to start simmering with the egg yokes whisked on the ready. Sugar is also ready. n OMG! I have missed something - like where do I put the sugar in? I have missed it in the recipe. I run back to computer and bring up recipe. It isn't there..so I use the noggin. I put the salt (also seems to be missing in recipe) in with the egg yokes and the sugar in with the cream, crossing fingers cause I can't call you and my cream is already beginning to heat a bit. Seems logical the cream heating will dissolve the sigar! Right on!
Simmer. Simmer. Is it ready yet? Al at once something from the past seems to kick in and my left wrist turns up as my right hand dribbles a bit of warm cream onto wrist! yep! Warm enough! Off the heat it came! Remember those baby bottles? Hurray. Your recipe is taped to the cabinet in front of me. I stir and mix just as recipe says. When the chocolate melts in the warm cream/egg mixture I pour it into a 1 quart measuring cup and then use that to divide into the little Weck glasses. Not liking chocolate I still have to sneak a taste! OMG! It is wonderful, silky and heavenly!. What a recipe you have given us. Maybe a couple spots in directions are rough but overall this is indeed the finest chocolate dessert I will ever need to have! Cheers!
Chris Scheuer says
Thanks for this detailed review, Karo. I'm sorry the directions weren't clear regarding the sugar. I have corrected that. So happy you enjoyed your taste test!
Chris Scheuer says
Great idea, Karo!