chocolate zabaglione
(1 rating)
I just love a good zabaglione! This is another recipe, from my huge chocolate recipes cookbook, that I've made. It only uses a little chocolate, so it's best to use one with a minimum of 68% cocoa solids so that you get a good chocolate flavor. I use Ghiradelli and Valrhona.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
5 Min
Ingredients For chocolate zabaglione
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4 lgegg yolks
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4 Tbspcaster (superfine) sugar
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1 3/4 ozgood quality semisweet chocolate, finely grated
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1/2 cmarsala
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unsweetened cocoa, for dusting (optional)
How To Make chocolate zabaglione
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1In a large glass heatproof mixing bowl, whisk together the egg yolks and superfine sugar using an electric whisk, until you have a very pale mixture.
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2Fold the grated chocolate into the egg mixture. Gradually fold the Marsala into the chocolate mixture.
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3Set the mixing bowl over a pan of gently simmering water and set the electric whisk on the lowest speed or change to a hand-held balloon whisk. Cook gently, whisking constantly until the mixture thickens; take care not to overcook or the mixture will curdle.
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4Spoon the hot mixture into warm individual glass dishes or coffee cups and dust with unsweetened cocoa, if desired. Serve as soon as possible so that it is warm, light and fluffy.
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5*TIP* Make the dessert just before serving because it will separate if you let it stand. If it starts to curdle, remove it from the heat immediately and place it in a bowl of cold water to stop the cooking. Whisk furiously until the mixture comes together.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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