Ingredients

• 2 tablespoons brewed espresso
• 1 tablespoon unsalted butter
• 3 1/2 ounces dark chocolate, broken into small pieces
• 2 tablespoons Marsala wine or rum (optional)
• 2 egg yolks
• 4 teaspoons white sugar
• 2 tablespoons mascarpone cheese
• 3/4 cup heavy cream

Instructions

1. Combine espresso and butter in the top of a double boiler over simmering water.
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. 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. Stir mascarpone cheese into marsala mixture.
5. Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
6. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
7. Fold half of whipped cream into cooled chocolate mixture.
8. Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.