0 0
Jennifer Millars Chocolate Budini

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 ounces bittersweet chocolate, finely chopped
12 tablespoons unsalted butter, cut into bits
3/4 cup sugar
1 pinch fine sea salt
3 large eggs, separated, at room temperature
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1 pint coffee ice cream or 1 pint vanilla ice cream

Nutritional information

433.4
Calories
272 g
Calories From Fat
30.2 g
Total Fat
18.4 g
Saturated Fat
169 mg
Cholesterol
92.1 mg
Sodium
37.7 g
Carbs
0.5 g
Dietary Fiber
36.3 g
Sugars
5 g
Protein
151 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Jennifer Millars Chocolate Budini

Features:
    Cuisine:

    I made these in February of last year for friends, and just came back for the recipe. I can't believe I didn't rate them already! They are SOOOO yummy! If you want a super rich buttery chocolate dessert, this is the one! Like P4 said, its like souffle, pudding, and cake all rolled into one. I served it with Starbucks Coffee Ice Cream the last time I made it, and I may do the same or put it with fresh raspberry sauce and whipped cream. I'm so excited to have this again!

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Jennifer Millar’s Chocolate Budini, I’ve made this delicious budini several times and everyone wants the recipe. It comes from The Baker’s Dozen Cookbook. The original recipe calls for a caramel sauce as well, but we like it just with ice cream, especially Mean Chef’s Coffee Ice cream. The wonderful thing about is that everything can be done 2 days in advance., I made these in February of last year for friends, and just came back for the recipe. I can’t believe I didn’t rate them already! They are SOOOO yummy! If you want a super rich buttery chocolate dessert, this is the one! Like P4 said, its like souffle, pudding, and cake all rolled into one. I served it with Starbucks Coffee Ice Cream the last time I made it, and I may do the same or put it with fresh raspberry sauce and whipped cream. I’m so excited to have this again!, Delicious and easy dessert that really makes an elegant end to a meal. Thank you for posting.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Position a Rack in the Lower Third of the Oven and Heat to 375f.

    2
    Done

    Melt the Chocolate and Butter With 6 Tablespoons of Sugar and the Salt in a Medium Stainless-Steel Bowl Placed in a Skillet of Hot, not Simmering, Water, Stirring Frequently.

    3
    Done

    Remove from the Heat and Cool Slightly.

    4
    Done

    Whisk in the Egg Yolks and Vanilla.

    5
    Done

    in a Medium Bowl Combine Egg Whites and Cream of Tartar.

    6
    Done

    Using a Hand-Held Electric Mixer on High Speed, Beat Until Soft Peaks Form.

    7
    Done

    Add the Remaining 6 Tablespoons of Sugar Gradually, Beating Constantly, Until the Whites Are Stiff and Glossy.

    8
    Done

    Fold 1/4 of the Beaten Whites Into the Chocolate Mixture to Lighten It.

    9
    Done

    Scrape the Chocolate Mixture Into the Bowl of Whites and Fold Just Until Combined.

    10
    Done

    Divide the Batter Evenly Among 6 12- to 16-Ounce or So Oven-Proof Serving Dishes the Batter Won't Fill the Bowl but Will Leave Enough Room For Ice Cream, Sauce and Almonds.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Zero-Point Weight Watchers Cabbage Soup Recipe
    previous
    Zero-Point Weight Watchers Cabbage Soup Recipe
    Featured Image
    next
    Chili And Cheddar Bow Tie Casserole
    Zero-Point Weight Watchers Cabbage Soup Recipe
    previous
    Zero-Point Weight Watchers Cabbage Soup Recipe
    Featured Image
    next
    Chili And Cheddar Bow Tie Casserole

    Add Your Comment

    two × 2 =