CHOCOLATE ZABAGLIONE w/STRAWBERRIES

By BobD

Ingredients

• 6 SERVINGS
• 1/4 cup whipping cream
• 1/2 cup semisweet chocolate chips
• 2/3 cup sugar
• 2/3 cup dry Marsala
• 8 large egg yolks
• Pinch of salt
• 1 pound fresh strawberries, hulled and quartered

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

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 the 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 into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm).

Divide the strawberries among 6 couple dishes.

Spoon the warm zabaglione over and serve.