Chocolate Budino

Ingredients:

• butter for greasing cups/ramekins
• 8 ounces (250 grams) semi sweet (dark) chocolate (see notes)
• ⅔ cup (160mls) whole milk
• ¼ cup (50 grams) granulated white sugar
• 1 ½ cups (360mls) heavy cream
• ¼ cup (60mls) espresso coffee
• 2 teaspoons vanilla extract
• 2 eggs (at room temperature)
• 1 egg yolk (at room temperature)
• pinch salt
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Instructions:

1. Preheat oven to 325ºF/165ºC.
2. Butter 6 x ¾ cup ramekins.
3. Line a baking dish with baking paper or a kitchen towel. Set the cups/ramekins on the baking paper or kitchen towel. This will stop the puddings sliding around when you pour the water in.
4. Have ready a kettle of boiling water.
5. In a large saucepan combine semi sweet chocolate, milk and sugar. Heat gently until chocolate melts and sugar is dissolved stirring occasionally. Set aside to cool for 5 minutes.
6. Whisk in remaining ingredients.
7. Pour mixture through a sieve into a large jug or another saucepan. Sieving catches any unmelted chocolate or cooked egg bits.
8. Evenly divide between the ramekins. Pour boiling water into baking pan until halfway up the sides of the ramekins.
9. Bake for 35-40 minutes until set on the outside and slightly wobbly in the middle.
10. Remove from the oven and remove ramekins from boiling water. Set aside to cool. Serve chocolate budino warm or at room temperature.