Chocolate-Espresso Mascarpone Puddings

1. 1

   Whisk the yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute.

2. 2

   Set the bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160F and the mixture is thickened, about 3 minutes.

3. 3

   Remove from heat; whisk in the cocoa, cheese, espresso, vanilla, and salt.

4. 4

   Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).

5. 5

   Beat the cream with an electric mixer until soft peaks form.

6. 6

   Top each serving of pudding with whipped cream.

7. 7

   Garnish with candied orange peel, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.