Chocolate espresso mascarpone puddings
Instructions:
- 6 large egg yolks
- 3/ 4 cup sugar
- 1/ 3 cup unsweetened cocoa powder
- 12 ounces mascarpone cheese
- 1 1/ 2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling-hot water
- 3/ 4 teaspoon pure vanilla extract
- 1/ 4 teaspoon coarse salt
- 1 cup heavy cream
- Candied orange peel, for garnish (optional)
- Whisk the yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set the bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160ï€ F and the mixture is thickened, about 3 minutes.
- Remove from heat; whisk in the cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
- Beat the cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.