Chocolate-Espresso Mascarpone Puddings

  • Servings: 6
Chocolate-Espresso Mascarpone Puddings

Photography: GENTL & HYERS

Source: Martha Stewart Living, May 2005


  • 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)


  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. 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. 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.


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