Ingredients
Scale
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
Instructions
- 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
- Prepare the double boiler: Fill a medium saucepan halfway with water and bring to a simmer, then reduce heat to low.
- 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.
- 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.
- 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.
- 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