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Requires 3 hours chilling time.
Gently heat the milk in a saucepan, bring to a boil then immediately turn off the heat and set aside.
Melt the butter in a separate saucepan, once melted add the sugar and whisk the mixture until it thickens and turns a pale yellow colour (almost like a roux).
Next, turn the heat down low and add the chocolate. Stir it gently until melted. Sift in the cornstarch and stir it in so there are no lumps.
A little at a time, add the hot milk until fully combined into the chocolate mixture. Turn the heat up to medium and stir it for about 3-5 minutes until thick and glossy.
The budino is now ready to pour into moulds or ramekins. Important: if using moulds make sure to lightly grease each one with a little sunflower oil first. If using ramekins or glass serving dishes you can pour the budino straight in.
Let it cool to room temperature then chill in the fridge for at least 3 hours. Remove from the fridge for 5 minutes before serving.
Remove the budino from the fridge 5 minutes before serving. Give the mould a shake from side to side to help loosen the budino from the edges.
Turn it out onto a plate and shake the budino once or twice to dislodge it from the mould, serve.