Bittersweet Chocolate Zabaglione - Zabaione al Cioccolato
 
Prep time
Cook time
Total time
 
A romantic dessert for two to celebrate San Valentino
Author:
Serves: 2 sizable portions, possibly 3 servings
Ingredients
  • 5 large egg yolks
  • 5 Tbs. granulated sugar
  • 4 ounces of high quality bittersweet chocolate, chopped
  • ¼ cup heavy cream
  • ¼ cup Sweet Marsala
  • 8 Amareno Cherries, preferably Fabbri brand
Instructions
  1. Have 2 serving glasses ready to present the zabaglione.
  2. Place most of the chopped bittersweet chocolate into a glass or ceramic bowl, reserving a bit of the fine chocolate dust to garnish the finished dessert. Add the heavy cream and set the bowl over a pot of gently simmering water. Stir the mixture frequently to insure that the chocolate melts and the mixture is uniformly combined. Set aside.
  3. Have a second pot of water set on the heat and bring to a gentle simmer. Place the egg yolks in bowl that fits over the pot, but be sure that the bottom of the bowl does not touch the simmering water. Using a whisk or hand held electric mixer beat the egg yolks until they just begin to become foamy. Continue to beat while adding the granulated sugar a tablespoon at a time, the egg yolks will continue to expand and become quite creamy. Be certain to use a rubber spatula to scrape the sides and bottom of the bowl throughout this process. Add the Marsala and continue to beat until thick and voluminous. The entire process should take about 4 to 8 minutes depending upon how vigorously you whisk; using a hand held mixer is much easier. Remove from the heat.
  4. Take about ½ cup of the egg mixture and and fold it into the melted chocolate, be sure that it is well combined. Repeat with a second ½ cup of the egg mixture.
  5. Add the adjusted chocolate mixture to the thick & sweetened egg yolks and fold until no trace of the golden color appears.
  6. Place 3 of the Amerana cherries at the bottom of each of the serving glasses. Spoon the warm zabaglione over the cherries. Place an additional cherry on the top of the custard and dust with the remaining fine bittersweet chocolate.
  7. I prefer to enjoy Bittersweet Chocolate Zabaglione when it is prepared, however this dish can be made ahead of time and refrigerated for several hours. The refrigerated version is more mouse like and also wonderful.
Recipe by La Bella Sorella at https://labellasorella.com/2016/02/bittersweet-chocolate-zabaglione/