~chocolate zabaglione recipe~

Chocolate Zabaglione Recipe

5 eggs yolks
1 oz semisweet chocolate (chips)
5 teaspoons superfine granulated sugar
1/4 cup dry Marsala wine
1/4 cup whipping cream
Unsweetened cocoa, for dusting

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala. Grate the chocolate and add to the egg mixture. Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Use gentle heat and continue to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done. Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Place in the refrigerator to chill.