Chocolate Zabaglione

This Chocolate Zabaglione is based on the the sweet, light custard originally from Venice. It is not traditionally made with chocolate, but the chocolate creates a wonderful, rich dessert.

Since there is concern about the safety of raw eggs today, this recipe includes gently cooking the egg yolks. It is easy to make with a standard double boiler set, but if you don’t have one you can use a large metal bowl and place it on top of a sauce pan with hot water. It is easy to make with a standard double boiler set, but if you don’t have one you can use a large metal bowl and place it on top of a sauce pan with water.

Ingredients:

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala.

Grate the chocolate and add to the egg mixture. Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Use gentle heat and continue to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done.

Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Pour into individual custard cups or sundae glasses and place in the refrigerator to chill.

To garnish, sprinkle with cocoa powder.

If you like Chocolate Zabaglione, try these other dessert recipes.

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