Chocolate Zabaglione

1. 1

   In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat.

2. 2

   Remove from the heat and add the chocolate chips.

3. 3

   Stir until the chocolate is melted and smooth.

4. 4

   Set aside and keep warm.

5. 5

   Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer.

6. 6

   In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend.

7. 7

   Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water).

8. 8

   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.

9. 9

   Remove from the heat.

10. 10

    Using a large rubber spatula, fold the chocolate mixture into the egg mixture.

11. 11

    (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day.

12. 12

    Do not rewarm.)

13. 13

    Divide the strawberries among 6 coupe dishes.

14. 14

    Spoon the warm zabaglione over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.