Il Cucinologo
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Chocolate Zabaione

17/11/2023

Chocolate zabaione is a delicious variant of the classic zabaione. Here’s how to prepare it.

Ingredients

  • 4 egg yolks
  • 4 tablespoons of granulated sugar
  • 100g dark chocolate
  • 4 tablespoons of sweet Marsala (you can substitute with another sweet wine if you prefer)
  • A pinch of salt

Preparation

  1. Start by breaking the dark chocolate into pieces and melting it in a bain-marie or in the microwave, taking care not to burn it.

  2. In a heatproof bowl, beat the egg yolks with the sugar and a pinch of salt until you obtain a light and frothy mixture.

  3. Add the Marsala to the egg yolk and sugar mixture and stir gently.

  4. Place the bowl over a pot of simmering water (bain-marie) and continue beating the mixture until it thickens and becomes creamy. Make sure the water does not touch the bottom of the bowl and that the mixture never reaches a temperature that would “cook” the yolks.

  5. Once the zabaione has reached the desired consistency, remove the bowl from the bain-marie and gently fold in the melted chocolate.

  6. Continue stirring until the chocolate is evenly distributed throughout the zabaione.

  7. Serve the chocolate zabaione hot or let it cool, depending on your preference.

Trivia

Traditional zabaione is a very ancient cream, believed to originate from the Piedmont region in Italy, where it is usually served as a dessert or used as a base for other desserts. The addition of chocolate transforms this recipe into a true delight for cocoa lovers.

To best accompany chocolate zabaione, I would recommend a sweet wine such as Passito di Pantelleria, whose intense aromas can complement the fragrance and taste of this delicious dessert.