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Chocolate Zabaglione |
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Serves: 4
Print this Recipe
(Zabaglione al Cioccolato)
Category: Spoon Desserts
This variation on zabaglione is like a rich chocolate mousse. Serve it warm with cool whipped cream.
2 ounces semisweet or bittersweet chocolate, chopped
1/4 cup heavy cream
4 large eggs yolks
1/4 cup sugar
2 tablespoons rum amaretto liqueur
1 In the bottom half of a double boiler or in a medium saucepan, bring about 2 inches of water to a simmer. Combine the chocolate and cream in a small heatproof bowl set over the simmering water. Let stand until the chocolate is melted. Stir with a flexible spatula until smooth. Remove from the heat.
2 In the top of the double boiler or in another heatproof bowl that fits over the saucepan, beat the egg yolks and sugar with a hand-held electric mixer until light, about 2 minutes. Blend in the rum. Place the mixture over the simmering water. (Do not allow the water to boil, or the eggs will scramble.)
3 Beat the yolk mixture until it is pale and fluffy and holds a soft shape when dropped from the beaters, 3 to 5 minutes. Remove from the heat.
4 With a rubber spatula, gently fold in the chocolate mixture. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Chocolate Zabaglione comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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