Ingredients for Chocolate Mascarpone Pudding
- 4 large egg yolks
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- Unsweetened Cocoa Powder
- 1 ½ cups (340g) mascarpone cheese
- ¼ cup (60ml) Marsala wine
- 1 cup freshly whipped cream
- Walnuts
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How to Make Chocolate Mascarpone Pudding
- In a large metal bowl, whisk together 4 large egg yolks and ¾ cup (150g) granulated sugar until pale and fluffy (about 5 minutes).
- Place the bowl over a saucepan of simmering water (double boiler), making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture thickens and ribbons form (about 8-10 minutes).
- Remove from heat. Stir in 1 teaspoon pure vanilla extract, ½ cup (50g) unsweetened cocoa powder, and 1 ½ cups (340g) mascarpone cheese. Whisk until completely smooth and creamy.
- Gradually whisk in ¼ cup (60ml) Marsala wine until the mixture is thickened slightly.
- Strain the pudding through a fine-mesh sieve into a bowl to remove any lumps.
- Divide the pudding evenly among 6 individual serving dishes or ramekins.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Before serving, top with freshly whipped cream (about 1 cup) and sprinkle with chopped nuts (about ¼ cup; such as pistachios, almonds, or hazelnuts).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
35g
Fat
7g
Carbs
3g