How To Make Chocolate Zabaglione
Developed in Venice, Italy, centuries ago by Italian chefs, chocolate zabaglione is reminiscent of chocolate pudding and custard. Although traditional recipes call for raw eggs, many chefs have started lightly cooking the eggs due to the health concerns surrounding the consumption of raw eggs. However, if you are sure of your egg quality, you can produce authentic chocolate zabaglione simply by skipping the cooking step. Chocolate zabaglione makes a wonderful simple dessert after any meal and can be dressed up with fresh fruit of your choice. Does this Spark an idea?
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Things You'll Need
- 8 egg yolks
- 8 tbsp. caster sugar
- 3 1/2 oz. dark chocolate
- Microplane grater
- 2 cups marsala
- 1 cup fresh raspberries, chopped (to garnish)
- Unsweetened cocoa (to garnish)
Instructions
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1
Beat 8 egg yolks and 8 tbsp. caster sugar in a large mixing bowl with an electric mixer until all the sugar has dissolved and the mixture is very light in color.
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2
Grate 3 1/2 oz. dark chocolate with a microplane grater, and fold it into the egg mixture. Add 2 cups marsala, and mix thoroughly.
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3
Balance the mixing bowl on top of a large saucepan of simmering water. Mix with a whisk or electric mixer on low continuously until the mixture thickens.
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4
Spoon the mixture into individual serving cups. Small coffee cups with saucers are ideal for serving chocolate zabaglione.
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5
Garnish with 1 cup chopped raspberries and sprinkles of unsweetened cocoa. Allow to cool for 5 minutes before serving.
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