What IS Budino anyway? Well, technically it’s just pudding. But, it is NOT like the Jell-O pudding cups that we all ate when we were little. Oh noooo, much better then that!
Budino can be like a pudding, or a truffle-it all depends on how long you let it chill….So whatever texture you choose, you will love the velvety decadence! I also use olive oil (Cervasi of course) in this recipe for its fresh, fruity silkiness….aaaand to a little bit more Italian like. (wink)
In Italy, the Italians have so many different variations of this dish it is impossible to count them all. But let me tell you…..I would sure love to make it my life calling to try every version…..but that idea might not be too great for my waist line!
I'm going to start you guys out today with a simple bittersweet chocolate version of Budino…it’s delicious in its simplicity.
What I love about Budino is that you don’t have to bake it (I’m no baker for sure!) This unbaked dish can also be served in any serving dish you desire. I like to serve it in my “non-oven safe” dishes- espresso cups, mini mason jars, mis-matched glassware etc.….the possibilities are endless!
Budino can also be served in one large bowl….but I love it when each guest has their very own individual dessert (no sharing required!)
The make-ahead nature of this desert makes it ideal for one of my recipes in the easy entertaining category on my blog. When entertaining, I feel it is essential to serve beautiful dishes that are not only delicious, but dishes that can be made ahead of time.
The Easy Entertaining recipes are perfect for formal dinner parties, girl’s night in or even holiday gatherings. No-one wants to be stressed and stuck in the kitchen while your guests are drinking wine and having a great time without you in the other room.
You can make this Budino an hour before serving, or up to 2 days ahead of time. Be sure to let the Budino come up to room temperature prior to serving. Also note, the longer the Budino chills, the more truffle-like it will become. If you make it only a couple hours beforehand, it will be more like a pudding. Both ways are delish! I’d love to know if you make this dish…OR if you have made any of the endless variations??