Friday, July 21, 2006

Chocolate Zabaglione

From: Giada De Laurentiis; Everyday Italian

1/4 C whipping cream
1/2 C semisweet chocolate chips
2/3 C sugar
2/3 C dry Marsala
8 large egg yolks
pinch of salt

In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until chocolate is melted and smooth. Set aside and keep warm.

Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted registers 160 degrees, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the chocolate mixture into the egg mixture.

Serve as a dip for fruit, or refrigerate until cold, at least 8 hours and up to 1 day. Do not rewarm.

No comments: