CHOCOLATE-ESPRESSO MASCARPONE PUDDINGS
Served in individual cups, these chocolatey puddings are garnished with whipped cream and curls of candied orange peel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Whisk yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160 degrees and mixture is thickened, about 3 minutes.
- Remove from heat; whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
- Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.
ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
- *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
- For the Cream: In the bowl of an electric mixer, stir together the
- mascarpone cheese and the orange juice until smooth. Add the cream,
- powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CHOCOLATE-ESPRESSO MASCARPONE PUDDINGS
Yield serves 6
Number Of Ingredients 9
Steps:
- Whisk the yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set the bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160°F and the mixture is thickened, about 3 minutes.
- Remove from heat; whisk in the cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
- Beat the cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.
ESPRESSO CHOCOLATE MOUSSE WITH MASCARPONE WHIPPED CREAM-GIADA
This is a very easy to make but very, very rich and delicious dessert. I adapted this from Giada DeLaurentis. You must try it!
Provided by TaterBug
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the mousse:
- In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
- Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
- Transfer the mousse to 4 small serving cups.
- Cover with plastic wrap and refrigerate until firm or about 3 hours.
- For the cream:.
- Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
- Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.
Nutrition Facts : Calories 352.5, Fat 29.3, SaturatedFat 18.1, Cholesterol 43.8, Sodium 112.4, Carbohydrate 25.8, Fiber 5.5, Sugar 15.4, Protein 8.5
CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Provided by Bon Appétit Test Kitchen
Categories Coffee Milk/Cream Mixer Chocolate Dairy Dessert Valentine's Day Kid-Friendly Chill Engagement Party Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
- Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
CHOCOLATE MASCARPONE PUDDING
Make and share this Chocolate Mascarpone Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a big metal bowl, beat the egg yolks and sugar until light and fluffy.
- Place the bowl over a saucepan, half filled with simmering water, and whisk until "ribbons" form.
- Still whisking, add the vanilla, cocoa, and mascarpone; beat until smooth.
- Slowly add the Marsala, whisking constantly until the mixture thickens.
- Remove form the heat and spoon into pudding bowls, about ½ cup each.
- Chill until set.
- Pipe the whipped cream on top and sprinkle with the nuts.
Nutrition Facts : Calories 128, Fat 6.9, SaturatedFat 1.4, Cholesterol 57.2, Sodium 7.5, Carbohydrate 11.6, Fiber 1.1, Sugar 9, Protein 2.4
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