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Epicurious

Chocolate-Espresso Mascarpone Puddings

Recipe information

  • Yield

    serves 6

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)

Preparation

  1. Step 1

    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 160°F and the mixture is thickened, about 3 minutes.

    Step 2

    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).

    Step 3

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPuddingDessertEspressoCoffeeBeveragesCocoaMascarponeCheeseDairySnackGluten FreeNut FreeVegetarianElectric MixerCookbooks
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