Zabaglione with bitter chocolate sauce

Zabaglione with bitter chocolate sauce

Zabaione con salsa di ciooccolato amaro

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
6 egg yolks
120g caster sugar
170ml moscato passito di pantelleria, marsala or madeira

Sauce

Quantity Ingredient
200g bitter chocolate, broken into pieces
100ml double cream

Method

  1. Put the egg yolks and sugar in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth and pure foam. Add the chosen dessert wine and mix well.
  2. Have ready a pan of boiling water, in which the bowl will fit, without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the mixture starts to thicken.
  3. Divide the mixture between 6 glasses and chill.
  4. In the same way – in a bowl over a pan of hot water, base not touching the water – melt the chocolate carefully. Add the cream and stir well until smooth.
  5. Put this on the top of the zabaglione. You can eat this straightaway or chill it again before serving.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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