Decadent Chocolate Frangelico Pudding

• 4 egg yolks
• 1/2 cup superfine sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons high quality cocoa powder
• 8 ounces mascarpone cheese
• 1/4 cup Frangelico or 1/4 cup sweet wine
• 3/4 cup heavy cream, whipped into soft peaks
• 1/2 cup toasted and chopped hazelnuts

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

egg yolks, superfine sugar, vanilla extract, cocoa powder, mascarpone cheese, frangelico, heavy cream, hazelnuts

Taken from www.food.com/recipe/decadent-chocolate-frangelico-pudding-338825 (may not work)