Friday, February 15, 2013

Chocolate Zabaglione

This is a sub-recipe in Giada de Laurentiis' Tiramisu post, but you could serve it on its own as a dessert, probably in a martini glass.

I'm going to save you a lot of "what am I doing wrong?" and let you know the secret to making zabaglione work.  When the recipe says "whisk", it means whisk.  Not spoon, not fork.  This dessert is whipped egg yolks with flavoring.

I actually found a bottle of Marsala in the liquor cabinet (why am I still surprised at the variety of alcohol my parents stocked?).  You could substitute port or sherry.  You can also substitute something non-alcoholic, like fruit juice.  It all depends upon the flavor profile you want in your finished product.

*2 Tb heavy cream
*1/4 C semi-sweet chocolate chips
4 egg yolks
1/3 C sugar
*1/4 C Marsala
pinch of salt

1.  Melt chocolate with cream and stir until smooth.  Keep warm.

2.  Place a bowl over a pot of simmering (not boiling) water.  Whisk together yolks, sugar, Marsala, and salt.  Continue to whisk until mixture is thick and foamy, and has a chance to cook over the hot water.  This takes between 5 and 10 minutes, depending on how good you are at whisking.

3.  Add chocolate to egg mixture.  Whisk until smooth.  Pour into serving glasses and chill.  Garnish with contrasting chocolate, fruit, cookies, etc...

Makes 2-3 as a dessert, about 1-1/2 C

Difficulty rating  :)

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