Prepare the Chocolate Custard

1. Heat Milk and Cream: In a medium saucepan, combine the milk and cream. Place it over medium heat and bring to a simmer, stirring occasionally. Be careful not to let it boil.
2. Whisk Egg Yolks and Sugar: While the milk and cream are heating up, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt in a separate bowl. You want to make sure the mixture is smooth and well-combined.
3. Temper the Eggs: Gradually pour a little of the hot milk and cream mixture into the egg yolk mixture while whisking constantly. This step is called “tempering” and helps prevent the eggs from scrambling when added to the hot liquid. Once the egg mixture is warmed, slowly pour it back into the saucepan with the rest of the milk mixture.
4. Cook the Custard: Return the saucepan to the heat and continue to cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. This usually takes about 5 to 7 minutes. You’ll know it’s done when the custard has a smooth, pudding-like consistency.
5. Melt the Chocolate: Once the custard has thickened, remove it from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
6. Add Vanilla: Stir in the vanilla extract for an added layer of flavor. The aroma will be irresistible!
7. Cool the Budino: Let the custard cool for a few minutes before transferring it into serving cups or bowls. Cover with plastic wrap, making sure the wrap is touching the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.

Whip the Cream

1. Chill the Mixing Bowl: Place your mixing bowl and whisk attachment in the freezer for about 10 minutes before whipping the cream. This will help it whip up quicker and more efficiently.
2. Whip the Cream: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. Be careful not to overwhip—soft peaks are perfect for a light, airy topping.

Assemble and Serve

1. Top the Budino: Once the budino has chilled and set, top each serving with a generous dollop of whipped cream. You can also add extra toppings, such as shaved chocolate, a sprinkle of cocoa powder, or crushed nuts for some added texture.
2. Garnish and Serve: Serve the Chocolate Budino with a sprinkle of chocolate shavings or a few raspberries for a fresh contrast to the richness of the custard.