For the Budino al Cioccolato:

1. Prepare one batch of Foodal’s recipe for budino al cioccolato, exactly as written.
2. As soon as you have made the pudding, transfer it to a large, heatproof bowl and immediately place a large piece of plastic wrap directly touching the surface of the pudding.
3. Transfer the bowl to the refrigerator. Allow the pudding to cool completely, about 4 hours or overnight. It will thicken as it cools.
4. The pudding can be made and kept in the refrigerator in advance for up to 3 days.

For the Crepes:

1. Prepare one batch of Foodal’s recipe for basic crepes, exactly as written. The recipe will yield 12 10-inch crepes.
2. Keep them shingled on a baking sheet as you assemble one at a time.

For the Assembly:

1. Lay flat one crepe on a clean, large cutting board or plate.
2. Transfer the pudding to a piping bag fitted with a 1/2-inch-wide round tip. From left to right, horizontally pipe a straight line of pudding on the bottom third of the crepe. Be sure the pudding reaches one end to the other.
3. Gently yet tightly roll the bottom of the crepe over the filling, continuing to roll it upwards until you create a thin tube shape. If necessary, reposition the roll so that the seam is facing down.
4. Set the assembled units aside on a serving platter. Repeat the filling and rolling process with the remaining pudding and crepes.

For Serving:

1. Place 2 or 3 assembled rolls on individual dessert plates, depending on how many you want per serving.
2. Top each serving with a dollop of whipped cream and a sprinkle of shaved chocolate. Serve and enjoy immediately!