Chocolate-Espresso Mascarpone Puddings

• 6 large egg yolks
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 12 ounces mascarpone cheese
• 1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling-hot water
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon coarse salt
• 1 cup heavy cream
• Candied orange peel, for garnish (optional)

1. Whisk the yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute.
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. Remove from heat; whisk in the cocoa, cheese, espresso, vanilla, and salt.
4. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
5. Beat the cream with an electric mixer until soft peaks form.
6. Top each serving of pudding with whipped cream.
7. Garnish with candied orange peel, if desired.

egg yolks, sugar, cocoa, mascarpone cheese, boilinghot water, vanilla, coarse salt, heavy cream, candied orange peel

Taken from www.epicurious.com/recipes/food/views/chocolate-espresso-mascarpone-puddings-392972 (may not work)