Chocolate Budino With Candied Walnuts

Preparation

1. Candied Walnuts:

   Step 1

   Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30–35 minutes.

   Step 2

   Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.

   Step 3

   Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15–18 minutes. Let cool, then break up into small pieces.

2. Budino and assembly:

   Step 4

   Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.

   Step 5

   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.

   Step 6

   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).

   Step 7

   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 1 Tbsp. oil to chocolate mixture and blend to incorporate.

   Step 8

   Divide budino evenly among six 8–12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.

   Step 9

   Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.

3. Do Ahead

   Step 10

   Walnuts can be candied 1 week ahead. Store airtight at room temperature.
   Budinos (without toppings) can be made 3 days ahead. Keep chilled.