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Chocolate-Espresso Mascarpone Puddings

  • servings: 6
Photography: GENTL & HYERS

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Ingredients

  • 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)

Directions

  1. Step 1

    Whisk yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160 degrees and mixture is thickened, about 3 minutes.

  2. Step 2

    Remove from heat; whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).

  3. Step 3

    Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.

Source
Martha Stewart Living, May 2005

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