Recipe: Chocolate Mascarpone Pudding
Mascarpone cheese is what makes this pudding special. It’s uber decadent — so good, you’ll lick the beaters and the bowl too!
Chocolate Mascarpone Pudding
By Josie Malevich
- 100g 70% or 85% dark chocolate, finely chopped
- Pinch sea salt
- ¾ cup 35% whipping cream
- 4 egg yolks
- 2 tbsp coffee or chocolate liqueur
- ¼ cup sugar
- 250g mascarpone cheese
- 1 tsp vanilla
- Whipped cream, for serving (optional)
- Raspberries, for serving (optional)
Place chocolate and salt in heatproof bowl; set aside. Heat cream in small saucepan over medium-high heat, stirring occasionally, until steaming. Pour cream over chocolate; let stand 1 minute. Whisk until chocolate melts. Cool to room temperature.
In heatproof bowl, whisk egg yolks, liqueur and sugar, set over saucepan of simmering water until mixture is thick, about 3 to 5 minutes. Let the mixture fall back into bowl from the whisk; it’s thick enough when a ribbon forms on the surface and slowly disappears back into mixture.
Whip mascarpone and vanilla with electric beaters until light and fluffy. Beat in egg yolk mixture until combined. Beat in chocolate mixture until light and fluffy. Refrigerate until thoroughly chilled, about 1 to 2 hours.
Divide among 4 serving cups. Serve with dollop of whipped cream and raspberries if desired.
This pudding also makes a delicious filling for cakes, trifles or tiramisu.
Servings: Makes 4 servings