More >

Chef R.J. Ryan's Chocolate Buddino

Our thanks to Chef Ryan Joyce for this wonderful recipe. SERVES 9 TO 10


1/2 cup plus 1 tablespoon water (May not need all of it.)

3 cups milk

1 1/2 cups heavy cream

1 cup sugar

1/4 cup corn starch

3/4 cup cocoa powder

1 tablespoon vanilla

6 extra large egg yolks

6 1/2 ounces dark chocolate, finely chopped

Squirt of Extra Virgin Olive Oil 

Sea salt to taste in each glass

Whipped cream to top



Bring water to boil.

Combine milk and cream in a pot and warm.

In another pot, place sugar, cornstarch and cocoa powder; add the vanilla and mix well off the heat.    Add three quarters of the boiling water; whisk together to form thick paste.   If it’s too thick, add a bit more water.  Whisk in yolks, one at a time.  Add milk/cream  mixture in 3 separate additions, stirring after each addition. 

Put the pan over medium heat and whisk mixture until thickened to the consistency of mayonnaise.  Remove from heat and whisk in chopped chocolate.

Pour into glass jars; cover and refrigerate.

To serve, sprinkle sea salt over the top of the pudding.  Add a dollop of whipped cream and a drizzle of olive oil, if desired.  Garnish with a mint sprig.

This recipe is featured on show 2823 – Bringing Up Ryan. 




There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!