ZABAGLIONE WITH BITTER CHOCOLATE SAUCE
Ingredients
Serves 4
- 6 eggs yolks
- 120g caster sugar
- 170ml Moscato wine
Sauce
- 200g bitter chocolate, broken into pieces
- 100ml double cream
Preparation
Put the egg yolks in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth, pure foam. Add the dessert wine and mix well.
Boil a pan of water (make sure the bowl fits inside without touching the base): Put the bowl in the pan and beat the mixture continuously over the simmering water until it starts to thicken.
Divide the mixture between 6 glasses and chill.
In the same way, melt the chocolate but be careful not to let the bowl touch the water. Add the cream and stir until smooth.
Put the melted chocolate on the top of the zabaglione. You can eat it immediately or chill it before serving.
Ideal accompaniment:
MOSCATO D'ASTI docg "SOLARIS" The Moscato d’Asti Docg is the dessert wine. Its colour is straw yellow and in the bouquet, notes of white flowers, peach and apricot can be recognized. At the taste it is pleasantly sweet, refreshing, harmonious and not fulsome at all. It is the festive wine to be enjoyed with friends.
The Agricola Gianpiero Marrone believes in this wine as more often than not it represents for many the first approach to the ethnological world. Franco Piccinelli, writer and journalist describes it as follows: “It is the prince of white dessert wines and it preserves the bouquet and taste of the golden grape bunches which in Piedmont express themselves at their best. It was often reproduced but never matched. It is a must when enjoying a dessert and it is so low in alcohol content that it can be also enjoyed by young people. Traditionally, in country houses, it was served to guests at snack time together with focaccia and wafers.
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