CHOCOLATE ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 21m
Yield 6 servings
Number Of Ingredients 7
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.
HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)
Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!
Provided by Linda
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 157 calories, Carbohydrate 9.4 g, Fat 14.7 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 12.9 g, Sodium 1.5 mg, Sugar 6.6 g
FROZEN ZABAGLIONE
If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
- Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
- Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
- Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
- Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g
SPICY ZABAGLIONE WITH STRAWBERRIES AND CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside.
- For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
- Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using.
PALEO CHOCOLATE ZABAGLIONE
Steps:
- Put all ingredients except cacao powder into any blender, food processor, or mixing bowl. Mix well until smooth. Add the cacao powder last and mix until smooth. Add a bit more liquid if needed to blend. Pour into 2 dessert cups and serve immediately at room temperature. It tastes extra yummy with Instant Coconut Whipped Cream.
CHOCOLATE ZABAGLIONE CAKE
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
Provided by Bels Belly
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
- Bake this in the oven for about 10 minutes.
- Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
- Melt the chocolate and stir this in to the egg mixture.
- Pour the eggy alcoholic chocolate over the cooled biscuit base.
- Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
CHOCOLATE ZABAGLIONE
Steps:
- 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 coupe dishes. Spoon the warm zabaglione over and serve.
CHOCOLATE ZABAGLIONE
Make and share this Chocolate Zabaglione recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
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.(This step could take up to 12 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.
Nutrition Facts : Calories 301, Fat 14.1, SaturatedFat 7, Cholesterol 293.3, Sodium 43.8, Carbohydrate 38.5, Fiber 2.3, Sugar 33.7, Protein 4.9
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