Chocolate budino with vanilla foam
There is something magical about the way good chocolate tastes. It makes us feel good - the way it slowly melts in the mouth and gives so much pleasure. Its flavour should develop progressively on the palate to a climax. No wonder the ancient Mayans considered it a drink of the gods.
Photo: Marco del Grande
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- 450ml single cream
- 300g of good chocolate
- 2 egg yolks
- a vanilla bean
Heat 250ml single cream in a small saucepan. Roughly chop 300g of good chocolate and place in a bowl. When the cream is just about to boil, pour it over the chocolate. Let it sit for 30 seconds, then mix well with a fork or a whisk until smooth. Mix in 2 egg yolks and put in the fridge to set. To serve, split a vanilla bean in half and scrape out the seeds, adding them to 200ml single cream. If an espresso machine is available, froth the cream as you would milk, otherwise heat the cream in a saucepan and froth with a whisk. Spoon out the chocolate budino using a spoon dipped in very hot water and serve with the foam.