This dish feels like it should be an every-Friday-night dessert: chocolate, strawberries, and a splash of Moscato. Why have them separately when you can combine them into this rich mousse?
Zabaglione is a traditional Italian dessert custard, and “sabayon” is the French translation. My sabayon is made with egg yolks and pink Moscato, and then dark chocolate is whisked into the hot mixture.
Once cooled the sabayon is mixed with freshly whipped cream. The chilled sabayon then gets crowned with shortbread cookie crumbles and sliced strawberries.
This is not a complicated recipe, but when your hungry fans take a bite they will be amazed at the deep, rich flavor.
Served chilled in a tall, clear glass or dessert dish, it is an elegant dessert for dinner or cocktail parties or for a special dinner for two!
A rich, chocolate mousse that comes together quickly, and is an incredibly delicious dessert!
- 6 egg yolks
- 1/3 cup granulated sugar
- 1/2 cup Moscato or sweet wine
- 4 ounces bittersweet or dark chocolate, broken into small pieces
- 2 cups sweetened whipped cream
- 3 shortbread cookies, coarsely crushed
- 4-5 strawberries, hulled and sliced
Place a few inches of water in a medium saucepan and set a medium heatproof bowl on top of the pan (the water should not touch the bottom of the bowl.) Bring the water to a boil, then reduce the heat slightly to keep it simmering.
Meanwhile fill a large, shallow bowl or pie plate with a couple of inches of cold water and ice cubes, and set aside.
Add the egg yolks, the granulated sugar and the Moscato to the heatproof bowl over the boiling water. Use a wire whisk or a hand mixer to constantly whisk the ingredients, until the mixture has turned pale yellow and is smooth: it will take about 7-10 minutes and the mixture will reach a temperature of 140°-150° F. Remove the bowl from the saucepan.
Gently stir the chocolate pieces into the sabayon until the chocolate has melted and the sabayon is smooth. Set the bowl of sabayon onto the large bowl filled with ice water to begin to chill it. Pour out some cold water if it threatens to overflow.
Stir the sabayon gently until the ice bath has cooled it. The volume will decrease and it will become thick and rich. Fold in the whipped cream. Cover with plastic wrap and chill the sabayon in the fridge for 30 minutes or longer.
Divide the sabayon between 5 serving dishes. Sprinkle the tops of each sabayon with crushed shortbread cookies. Garnish each dish with sliced strawberries and serve immediately.