A rich, chocolate mousse, Chocolate Sabayon With Strawberries comes together quickly, and is an incredibly delicious dessert!
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.
Why you'll love this recipe
This is not a complicated dish, but it's so decadent that 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!
🔪 How to make Chocolate Sabayon with Strawberries
Step 1: Cook egg yolks and wine
Whisk the egg yolks, sugar, and wine over simmering water until they're smooth.
Step 2: Add the chocolate
Stir the chocolate chunks into the egg mixture and whisk until the chocolate is melted in.
Step 3: Whisk the sabayon until finished
Whisk the mixture over ice water until it's cooled and thickened. Scoop the sabayon into serving dishes, and top with crumbled cookies and sliced strawberries.
It's elegant and delicious!
The recipe for Chocolate Sabayon is below! And here are a few more chocolaty treats:
💬 How do you like this chocolaty sabayon? Leave a comment and star rating!
Chocolate Sabayon with Strawberries
- 6 egg yolks
- ⅓ cup granulated sugar
- ½ 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
- 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.
- Stir the sabayon gently until it's cool. 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.