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
- 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.
- 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.
- 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)