Serve this flavorful Italian pudding with Lincoln restaurant pastry chef Richard Capizzi's Ricotta-Filled Chocolate Cannoli.
Fill a bowl with 3 cups water. Add gelatin and let stand until soft. Remove from water and set aside.
Place chocolate in a large heatproof bowl set over (but not touching) simmering water; melt chocolate and remove from heat.
Place 1/3 cup cream and orange zest in a small saucepan; bring to a boil over medium-high heat. Whisk in gelatin. Strain cream mixture, discarding solids, and add to melted chocolate; stir to combine and set aside.
Prepare an ice-water bath. Set a large bowl in ice-water bath and set aside. Place remaining 1/2 cup cream in a medium saucepan and bring to a boil over medium-high heat. In a large bowl, whisk together egg yolks and sugar. Slowly add boiling cream to egg yolk mixture, whisking constantly. Return cream mixture to saucepan and cook over low heat, whisking, until it reaches 180 degrees.
Add cream-egg yolk mixture to chocolate mixture. Stir in milk and Averna. Transfer to bowl set in ice-water bath; let cool to room temperature. Pour into a standard-sized ice-cube tray and transfer to freezer; freeze overnight.
Before serving, unmold budino and place 1 piece on each of 4 serving plates. Transfer to refrigerator for 2 to 3 hours.