Chocolate and coffee budino with caramel sauce
20 minutes, plus refrigeration time
Preparation time
1 hour
Cooking time


100 ml strong espresso coffee
200 g good-quality dark chocolate
200 ml cream
100 g caster sugar
4 egg yolks

Caramel sauce

330 g caster sugar
125 ml water
130 g brown sugar


To serve

300 ml cream
Crumbled Amaretti biscuit, to garnish

micro mint, optional


  1. Melt the chocolate with the coffee, cream and sugar in a saucepan on low heat, induction setting 3. Remove from the heat.
  2. Cool the mixture to room temperature and whisk in the egg yolks. Pour the mixture into 8 lightly greased aluminium moulds.
  3. Place the moulds into a perforated steam container and cover tightly with foil. Steam at 90°C for 30 minutes, or until budinos have set.
  4. Remove from the steam oven and allow to cool. Place into the fridge for at least 2 hours to set.

Caramel sauce

  1. Place the caster sugar and water into a saucepan and stir over low heat, induction setting 3 until the sugar dissolves, approximately 10 minutes.
  2. Using a wet pastry brush, brush down the sides of the saucepan to dissolve any sugar crystals.
  3. Once the sugar has dissolved, increase to medium-high heat, induction setting 7, and bring to the boil.
  4. Reduce the heat to medium heat, induction setting 5 and simmer uncovered, without stirring for 10 minutes, or until the mixture turns a light golden colour. Remove from the heat.
  5.  Using a wooden spoon, stir in the brown sugar, then the cream (careful, it may splutter), until well combined.
  6. Return to medium heat, induction setting 5 and cook for 2 minutes, or until smooth.

To serve

  1. Turn the budinos out onto a plate and pour the caramel sauce over the top. Serve with some crumbled Amaretti biscuit and micro mint, if using.

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