1 cup bittersweet chocolate chips/callets = 5 ounces 

1 cup heavy cream 

1 ¼ cup whole milk 

1 tsp. Barista Sea Salt, Italian espresso sea salt 

6 lg. egg yolks 

¼ cup sugar 

1 Tbsp. extra virgin olive oil 

Measure the chocolate and set aside in a large mixing bowl 

Combine milk, cream and Barista Sea Salt in a heavy bottomed saucepan; bring to a gentle boil over medium-high heat, then remove from heat  

Whisk egg yolks and sugar together until mixture thickens, turns pale yellow in color and forms ribbons 

Temper the egg yolks by slowly drizzling the hot milk and cream mixture into the egg yolks a few tablespoons at a time, whisking continuously until thoroughly combined 

Return the mixture to the saucepan and warm over medium heat, stirring constantly with a heat resistant rubber spatula, taking care to scrape the bottom and all edges of the pan 

Bring the mixture to 180° and remove from heat. Conversely, remove from heat the moment the first bubble breaks the surface of the custard.  Do not allow the custard to boil or you risk scrambling the eggs 

Pour the warm custard over the chocolate and let stand for five minutes 

Thoroughly whisk the custard into the melted chocolate and drizzle in the extra virgin olive oil 

Strain the budino mixture and pour into 8 petite ramekins or short glasses and refrigerate for at least 3 hours or overnight 

Serve chilled, topped with whipped cream and a sprinkle of Barista Sea Salt or crushed nuts 

Yield: 8 servings