Chocolate mascarpone pudding

Ingredients

for 3 servings

• Mascarpone200 g (7.1 oz)
• Heavy cream100 g (3.5 oz)
• Unsweetened cocoa20 g (0.7 oz)
• Erythritol30 g (1.1 oz)
• Vanilla extract3 g

Directions

1. Take the mascarpone out ahead of time and loosen it with a spatula in a bowl with the vanilla extract until soft.
2. Sift the unsweetened cocoa and the erythritol together to remove any lumps.
3. Stir the cocoa-erythritol mixture into the mascarpone and work it until smooth and even.
4. In a well-chilled bowl, whip the heavy cream to soft peaks.
5. Gently fold the whipped cream into the chocolate mixture with a spatula, lifting the mass to keep the volume.
6. Divide between three pots, smooth the surface and refrigerate for at least 2 hours before eating.