1. 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 instant-read thermometer registers 160 degrees and mixture is thickened, about 3 minutes.
2. Remove from heat. Whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes or up to 2 days.
3. Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish as desired.
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