Decadent Chocolate Frangelico Pudding

1. 1

   In a large metal or glass bowl, beat the egg yolks and sugar with a whisk until very fluffy. Place the bowl over a saucepan filled with simmering water and wisk over low heat for about 5 minutes, until very thick. Whisk in the vanilla, cocoa, mascarpone, and Frangelico. Continue whisking for 2 more minutes until thick again. Remove from the heat.

2. 2

   Pour the mixture into small tea cups or large espresso cupsand refrigerate for 4 hours to set. Spoon some whipped cream on each, sprinkle with the chopped nuts, and serve.

3. 3

   Prepare ahead. The pudding can be made the night before and refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.