Champagne Sabayon on Top of Milk Chocolate Sauce and Fresh Berries

1. 1

   To make the Champagne sabayon, put the egg yolks, sugar, and Champagne in a medium stainless steel bowl.

2. 2

   Whisk over barely simmering water (145 degrees F) until mixture begins to thicken.

3. 3

   When it has tripled in volume, and falls in ribbons into the bowl, remove it from the water.

4. 4

   Place the bowl on a cool surface and continue to whisk until the sabayon has cooled slightly.

5. 5

   While the sabayon is cooling, heat the milk chocolate sauce in a small sauce pot over low heat.

6. 6

   Slowly incorporate the heavy cream until smooth.

7. 7

   Mix the chocolate with the fresh berries and pour into a martini glass.

8. 8

   Serve the sabayon over the chocolate/berry mixture and garnish with sugar cookies.

* Per serving · 4 servings · Values may vary.

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