1 cup bittersweet chocolate wafers (disks, pistoles, fèves; preferably 70%–74% cacao) or 5 oz. chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
6 large egg yolks
1/4 cup sugar
3/4 teaspoon kosher salt
1 tablespoon good quality extra-virgin olive oil
Lightly sweetened whipped cream, for serving
Your favorite candied nuts, for serving
Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and the extra-virgin olive oil to chocolate mixture and blend to incorporate.
Divide budino evenly among serving vessels. Cover with plastic wrap and chill until firm, at least 1 hour.
Top each budino with lightly sweetened whipped cream and candied nuts, if desired, before serving.
recipe credit: Epicurious.com