Chocolate Zabaglione
Indulge in the decadence of Chocolate Zabaglione, a velvety Italian dessert with a rich twist of dark chocolate. This elegant recipe combines creamy whipped egg yolks, a splash of Marsala wine, and the deep intensity of 70% dark chocolate, creating a luscious treat that's luxurious yet surprisingly simple to make. Whipped cream folded into the mixture ensures a light, airy texture, while a hint of vanilla and a pinch of salt round out the flavors. Perfect for a dinner party or a romantic evening, this no-bake dessert comes together in just 25 minutes and can be beautifully garnished with a dollop of whipped cream or chocolate shavings. Make room for this show-stopping dessert—it’s the ultimate blend of sophistication and comfort.
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Recipe Information
Ingredients
- 4 large Egg yolks
- 6 tablespoons Granulated sugar
- 0.5 cup Marsala wine (or substitute with dry sherry)
- 3 ounces Dark chocolate (at least 70% cocoa)
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- as needed Whipped cream (optional for garnish)
- as needed Chocolate shavings (optional for garnish)
Instructions
Fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium heat. Reduce the heat to low to maintain a gentle simmer.
In a heatproof medium-sized bowl (that fits snugly over the saucepan without touching the water), combine the egg yolks and granulated sugar.
Using a whisk or an electric hand mixer, beat the egg yolks and sugar together until the mixture is thick, pale, and creamy, about 2-3 minutes.
Place the bowl over the simmering water and continue whisking as you slowly add the Marsala wine. Whisk constantly to avoid curdling the eggs, for about 8-10 minutes, until the mix thickens and doubles in volume.
Remove the bowl from heat and set it aside.
In a small microwave-safe bowl, melt the dark chocolate in 15-20 second increments, stirring in between, until it is completely smooth. Alternatively, you can melt the chocolate in a separate heatproof bowl over simmering water.
Gently fold the melted chocolate into the zabaglione mixture until fully incorporated.
In a separate bowl, whip the heavy cream with the vanilla extract and salt until it forms soft peaks.
Carefully fold the whipped cream into the chocolate zabaglione mixture to create a light and airy consistency.
Spoon the chocolate zabaglione into individual serving glasses or bowls. Allow it to cool slightly, then refrigerate for at least 1 hour to chill and set.
Before serving, optionally top with whipped cream and chocolate shavings for garnish.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
