Italian Frozen Silken Chocolate Zabaglione

1. 1

   In medium saucepan, heat cream over medium heat just until it starts to bubble around edges, 4 to 6 minutes.

2. 2

   Remove from heat.

3. 3

   Add chocolate, and keep stirring until chocolate is melted and incorporated with cream to form ganache (gently heat cream a little more, if needed, until chocolate melts completely).

4. 4

   Place ganache to large bowl set over a bowl of ice and keep stirring or whisking until ganache cold and begins to thicken.

5. 5

   Keep whisking until ganache has a light, whipped cream kind of consistency.

6. 6

   Remove bowl from ice bowl and set aside.

7. 7

   In large bowl, add egg yolks and sugar, whisk until well blended and frothy.

8. 8

   Pour in Port, whisk until well mixed.

9. 9

   Place bowl over large pot of boiling water, ensuring bottom of bowl does not touch water.

10. 10

    Keep whisking until mixture increases in volume and thickens to thick, foamy cream, easily coating back of spoon.

11. 11

    Consistency should be similar to very thick hollandaise.

12. 12

    Remove from heat and gently fold mixture into whipped ganache.

13. 13

    Place mixture in baking dish or plastic container and cover with plastic wrap or lid.

14. 14

    Freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.