Valentine’s Day is just around the corner, and I wanted to make a special dessert so I decided on a twist on an Italian classic, Zabaglione. Zabaglione is a traditional Italian custard made by whipping Marsala wine with sugar and egg yolks, typically served over strawberries. However, in my house we are of the opinion that a Valentine’s Day dessert should have chocolate in it, so I present Chocolate Zabaglione, the perfect ending to a romantic Italian dinner.

This luxurious dessert is silky smooth with rich chocolate flavor, surprisingly easy to make, and incredibly romantic served in wine glasses with fresh strawberries. It tastes kind of like a chocolate mousse, but with a little kick of flavor from the Marsala wine custard.

Notes:

• The key to perfect zabaglione is constant whisking and gentle heat. The water should simmer, not boil.
• For best results, use room temperature egg yolks.
• Make ahead: Traditional Zabaglione is served warm right after whisking, but because in this recipe the Zabaglione is mixed with the whipped cream and ganache, you can actually make it a few hours ahead of time, and keep refrigerated until ready to serve.
• You can substitute the Marsala with Vin Santo.

Chocolate Zabaglione

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• Author: Phil Torre
• Total Time: 20
• Yield: 2 1x

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Ingredients

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For the Chocolate Ganache:

• 2 ounces bittersweet chocolate, finely chopped
• 1/4 cup heavy cream

For the Zabaglione:

• 3 large egg yolks
• 1/3 cup Marsala wine
• 2 tablespoons sugar
• 1/2 cup heavy cream, whipped to soft peaks

Optional:

• 1/2 pint fresh strawberries, stemmed  and quartered
• Chocolate shavings or cocoa powder for garnish

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Instructions

1. Make the chocolate ganache: Place the finely chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the 1/4 cup of cream to a boil. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until all of the chocolate is melted and smooth. Set aside
2. Prepare the double boiler: Fill a medium saucepan halfway with water and bring to a simmer, then reduce heat to low.
3. Make the zabaglione: In a medium heatproof bowl, whisk together the egg yolks, Marsala wine, and sugar until just blended. Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
4. Whisk continuously: Whisk the mixture constantly over the heat until it is thickened and creamy, about 5 minutes. It should triple in volume and turn pale yellow in color. It is important to make sure the water does not boil while you are whisking.
5. Combine: Remove the bowl from heat. Gently fold the warm whipped yolk mixture into the melted chocolate until well combined. Fold in the whipped cream until no streaks remain.
6. Serve: Divide the Chocolate Zabaglione between two long-stemmed wine glasses. If using, pour over the quartered strawberries. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Serve immediately.

• Prep Time: 10
• Cook Time: 10