Chef Gordon Holmes of Disney's Hilton Head Island Resort returns to share another original recipe: Italian Chocolate Pudding!
Italian Chocolate Pudding (Budino al Cioccolato)
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¼ C. cocoa powder 4 oz. unsalted butter 1 C. heavy cream 8 oz. bittersweet chocolate (the very best quality possible, like Scharffen Berger’s) 4 eggs, room temperature 1 1/3 C. sugar 1/3 C. vegetable oil ½ C. cornstarch ½ t. salt |
Vegetable spray and 12 foil cupcake liners
Preheat oven to 300 degrees. Spray a cookie sheet with pan coating, and then place the cupcake liners onto the pan. Place the pan with the liners into the oven so that it preheats.
Combine the butter and the cream in a medium size pan and put over a medium-high heat. Coarsely chop 5 oz. of the chocolate and put it in a medium bowl. Chop the remaining chocolate into approximately ¼ oz. sized pieces and set aside. When the cream comes to a simmer (watch very closely to avoid a boil-over), pour it over the 5 oz. of chopped chocolate and mix gently until melted and blended. Set aside to cool to room temperature.
In a medium sized bowl, whisk together the eggs, sugar, oil and the cornstarch until the sugar has dissolved and the mixture no longer looks ‘grainy’. Pour the cooled chocolate mixture into the egg mixture and gently stir just until smooth. Remove the pan with the preheated liners from the oven and place onto a work surface (don’t forget to protect your counter top if it’s not heatproof). Put about ¼ C. of the batter into each of the foil liners, so that it is filled about ¾ to the top. Place a ¼ oz. chunk of the chocolate into the center of each of the cupcakes.
Bake until the edges appear to be set and the center still looks a little bit moist, about 40 to 45 minutes. Cool the pan on a rack for ten minutes and then unmold them. Garnish with powdered sugar and serve immediately, while still warm.
Serve with Port, Brut Champagne or Espresso.
Chef Gordon Holmes is a Cast Member at Disney’s Hilton Head Island Resort where he has worked since the resort's opening in 1996. Since 2003 he has also worked as an Executive Chef and restaurant consultant. Previous stop include prestigous restaurants in New York City, New Orleans and Nemours (France). Chef Gordon can be reached at
