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To make budino al cioccolato recipe, start melting in a small saucepan the unsulted butter. Melt it over low heat.
Add the granulated sugar and melt it always over low heat, stirring with a whisk.
Cut the dark chocolate into small pieces.
Once the sugar is well blended with the butter, add the chopped dark chocolate. Stir with a whisk, always heat to low.
When the chocolate is melted, add, a little at a time, the flour. Stir all the time, combining all the ingredients.
Meanwhile, heat the milk (without boiling it). Then slowly pour it while still hot into the chocolate cream.
Cook over very low heat, stirring constantly, until it begins to thicken. Then let it simmer for about 5 more minutes, always stirring. The mixture should be creamy and free of lumps.
Remove from heat as soon as it begins to thicken. Then pour into in a budino mold of about 18 cm (7 inch ) in diameter or in 4 single portion molds..
Finally tap the mold on a surface to remove any air bubbles. Leave it about 30 minutes to cool at room temperature.
Then refrigerate for at least 2 hours. As it cools, the chocolate budino will thicken completely.
Once firm and cooled, unmold the budino al cioccolato onto a serving plate. If you like, you can decorate it to your liking and according to your imagination. Here is your Italian chocolate pudding!