Eggless Cocoa Chocolate Budino Recipe

Directions

Add milk, cocoa powder, and butter to a medium-sized saucepan. Give them a good mix.

Now add heavy cream to the same pan. One may also add cashew cream or coconut milk.

Next, for a chocolatey consistency, add chopped chocolate into the same pan.

Gently cook over medium-low heat, stirring constantly for 8- 10 minutes, or until all of the chocolate is melted and the budino is well mixed.

Strain through a fine mesh sieve into a bowl and let sit for a few minutes. Divide it into small jars and refrigerate until chilled and set, about 3 hours.

Serve them chilled with a dollop of espresso cream and a pinch of flaky salt, and chocolate shavings.

To store it in the refrigerator for 3-4 days, cover it tightly.

For longer storage, put them in the freezer. However, this may alter the texture slightly upon thawing.