Ingredients

• 2 tablespoons brewed espresso
• 1 tablespoon unsalted butter
• 3.5 ounces dark chocolate , broken into small pieces
• 2 tablespoons Marsala wine or rum , Optional
• 2 eggs yolks
• 4 teaspoons white sugar
• 2 tablespoons mascarpone cheese
• 0.75 cups heavy cream

Instructions

1. 1 Combine espresso and butter in the top of a double boiler over simmering water.
2. 2 Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
3. 3 Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
4. 4 Stir mascarpone cheese into marsala mixture.
5. 5 Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
6. 6 Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
7. 7 Fold half of whipped cream into cooled chocolate mixture.
8. 8 Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

Nutrition per serving