Frozen Chocolate Zabaglione

from LA Times

Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from latimes.com

Ingredients

  • 1

    pint heavy cream

  • 8

    ounces semisweet or bittersweet chocolate, broken into small pieces

  • 6

    egg yolks

  • 1/2

    cup sugar

  • 1/2

    cup Port

Directions

1. In a medium saucepan, heat the cream over medium heat just until it begins to bubble around the edges, about 5 minutes. Remove from heat. Whisk in the chocolate, and continue whisking until the chocolate is melted and incorporated with the cream to form a ganache (gently heat the cream a little more, if necessary, until the chocolate melts and mixes completely). 2. Remove the ganache to a large bowl set over a bowl of ice and continue to whisk until the ganache chills and begins to thicken. Keep whisking until the ganache has a light, whipped cream-like consistency. Remove the bowl from the ice bath and set aside. 3. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Port. 4. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The consistency should be similar to that of a very thick hollandaise. 5. Remove from heat and gently fold the zabaglione into the whipped ganache. Place the mixture in a baking dish or bowl and cover the surface with a sheet of plastic wrap. Freeze until firm, about 11/2 to 2 hours. This makes a generous quart of frozen zabaglione.

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