Decadent Chocolate Frangelico Pudding |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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I got this recipe from Small Bites by Jennifer Joyce. I plan on making this for either Thanksgiving or Christmas Dinner. While I haven't as yet tried any of the recipes from Small Bites, I highly recommend looking into getting a copy for yourself you will not be disappointed. Ingredients:
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 |
Directions:
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.
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