Chocolate Sabayon Recipes

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

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.

Steps:

• In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat.
• Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow.
• In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.
• Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.

Steps:

• Whisk first 5 ingredients in medium metal bowl to blend. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat mixture until thick and thermometer inserted into mixture registers 160°F, about 4 minutes. Remove from over water. Add chocolate; whisk until melted (mixture will deflate. Cool.

Steps:

• Fill a large bowl with ice water.
• In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl in the ice water bath and whisk gently until cooled.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks. Fold the whipped cream into the sabayon.
• Storage
• Sabayon can be refrigerated for up to 2 days, but it is best used the day it's made.
• Variations
• Don't limit yourself to sabayon flavored with Champagne. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
• To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.

Steps:

• Butter four 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Combine first 4 ingredients in heavy medium sauce pan. Bring to boil. Remove from heat. Cover and let steep 30 minutes. Strain milk mixture. Return to same saucepan.
• Preheat oven to 400°F. Whisk egg yolks, 1/3 cup sugar and flour in small bowl to blend. Bring milk mixture in saucepan to boil over medium heat. Whisk in yolk mixture. Continue to whisk until mixture simmers and thickens, about 1 minute. Remove from heat. Stir in crystallized ginger, candied fruit and peel (mixture will be thick). Cool. (Can be made 2 hours ahead. Cover; let stand at room temperature.)
• Beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Whisk 1/3 of whites into yolk mixture to lighten. Fold in remaining whites in 2 more additions. Divide among soufflé dishes.
• Bake soufflés until puffed and golden, about 18 minutes. Serve immediately with Chocolate Sabayon.