1 ½ Tbsp instant espresso powder dissolved in 1 Tbsp boiling-hot water
¾ tsp pure vanilla extract
¼ tsp coarse salt
1 cup heavy cream
Candied orange peel, for garnish (Optional)
Whisk yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160 F and mixture is thickened, about 3 minutes. Remove from heat; whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes. Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.