Hot chocolate budino with strawberry whipped cream

By Paolo Franzese | Published on March 18 2024

Prep Time:

15 min

Total Time:

25 min


4 small serving cups


  • ⅔ cup Franzese Traditional hot cocoa mix
  • 2 tablespoon cornstarch
  • ¼ teaspoon salt sea salt or kosher
  • 1 tbsp sugar
  • 3 large egg yolks
  • 1 tablespoon brown sugar
  • ½ cup heavy cream
  • 1 ½ cup milk
  • 1 tsp vanilla extract
  • 2 tbsp butter


  1. Whisk together hot cocoa mix, cornstarch and salt in a small bowl.
  2. In a separate bowl whisk together the egg yolks and the tablespoon of sugar until light in color.
  3. Heat the milk and cream in a saucepan over medium heat until hot, but do not boil.
  4. Add the cocoa mixture to the milk mixture and whisk to combine, continuing to simmer until fully incorporated.
  5. Gently pour some (about a third) of the hot cream/milk into the yolks. Whisk this constantly to not scramble the egg yolks (this is called tempering).
  6. Add the tempered mixture back to the saucepan and continue to stir over a low heat until the mixture is thick and creamy.
  7. For the smoothest consistency push the budino through a sieve or blend with an immersion blender.
  8. Pour into individual cups and chill at least four hours.