Chocolate-Espresso Mascarpone Puddings
Ingredients
serves 6
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)
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.
Reprinted with permission fromThe Martha Stewart Living Cookbook: The New Classicsby Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book fromAmazon.
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