Makes 4 (4 ounce) servings
start to finish: 2 hrs 55 min with chilling time
4½ ounces dark chocolate, roughly chopped
4½ ounces milk chocolate, roughly chopped
2¼ cups whole or 2% milk
¼ cup cornstarch
2 egg yolks
2 teaspoons granulated sugar
3½ tablespoons unsalted butter, cut into ½-inch pieces
Mint Whipped Cream
¼ cup heavy cream
1 tablespoon confectioners’ sugar
1-2 tablespoons finely chopped mint leaves
1. Make the budino: In a metal bowl set over a saucepan filled with 2 inches of simmering water, combine the dark chocolate with the milk chocolate and heat, stirring frequently, until melted, about 5 minutes. Remove the chocolate from the heat and cover to keep warm. Set aside.
2. In a small bowl, whisk ½ cup of the milk with the cornstarch until combined. In a large saucepan set over medium-low heat, combine the milk-cornstarch mixture with the remaining 1¾ cups milk and slowly bring the mixture to a boil, whisking often. (The mixture will thicken slightly as it heats.)
3. Meanwhile, in a metal bowl set over a saucepan filled with 2 inches of simmering water, combine the eggs with the granulated sugar, whisking frequently until thick and pale. Gradually whisk ¼ cup of the hot milk mixture into the egg yolks to temper the yolks. Remove the bowl from the heat and whisk in the remaining milk mixture and the melted chocolate until just combined. Whisk in the butter until melted, then season to taste with salt.
4. Strain the mixture through a fine-mesh strainer and divide among four 4-ounce ramekins. Cool slightly, then cover and refrigerate until well chilled and set, about 2 hours.
5. Just before serving, make the mint whipped cream: In a medium bowl, whisk the heavy cream with the confectioners’ sugar until soft peaks form. Add the mint leaves to the cream to taste and continue whisking until firm peaks form. Top each budino with a dollop of the whipped cream and serve immediately.