Chocolate Mousse Sabayon Recipes

CHOCOLATE SABAYON

Chocolate Sabayon image

Categories Chocolate Egg Dessert Sherry Winter Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

6 tablespoons sugar
5 tablespoons dry Sherry
4 large egg yolks
2 tablespoons water
4 teaspoons unsweetened cocoa powder
1 ounce unsweetened chocolate, finely chopped

Steps:

Whisk first 5 ingredients in medium metal bowl to blend. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat mixture until thick and thermometer inserted into mixture registers 160°F, about 4 minutes. Remove from over water. Add chocolate; whisk until melted (mixture will deflate. Cool.

CHOCOLATE ZABAGLIONE

Chocolate Zabaglione image

Provided by Giada De Laurentiis

Categories dessert

Time 21m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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

Steps:

Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.

SABAYON

Sabayon image

Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.

Provided by azelias kitchen

Categories World Cuisine Recipes European French

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 egg yolks
4 tablespoons water
4 tablespoons Marsala wine
4 tablespoons white sugar

Steps:

Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g

SABAYON

Sabayon image

Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes

Number Of Ingredients 6

Ingredients

5 large egg yolks
Pinch of salt
1/4 cup plus 2 tablespoons sugar
1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine
3/4 cup heavy cream
2 teaspoons freshly squeezed lemon juice

Steps:

Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

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