This decadent chocolate sauce flavored with sweet wine is a wonderful topping for ice cream, cake, and fresh fruit!
Known as zabaglione in Italy and sabayon in France, I admit this dessert sounds a little fancy. But all you need to know is that it’s a light custard made from whipping together egg yolks, a little sugar, and wine over heat. It’s very simple, but amazing. Add some chocolate and it’s irresistible.
Let me warn you right now. You’re going to stick your finger in and sample it once, then again, and again, and again.
Did I mention it’s irresistible?
My favorite way to serve zabaglione is with a plate of strawberries, but really the possibilities are endless. You can serve it warm or cold. Pour it over ice cream, spoon it over slices of cake, or serve it like a dessert fondue with any sort of dippers that you’d like.
Or simply enjoy it alone with a bowl and spoon! You can’t go wrong.
baking tip:How to separate eggs
While there are a few ways to separate eggs, this is the one that works best for me. Even a little bit of egg yolk can ruin a batch of egg whites meant for whipping as it prevents them from thickening properly. Use this simple method and you’ll never have a problem!
- Gather 3 small bowls— one to use as you separate, one for the yolks, and one for the whites.
- Crack an egg over bowl #1. Gently slide the yolk into your cupped fingers and let the egg whites fall through into the bowl.
- Place the yolk in bowl #2 and the white in bowl #3. However, If any of the egg yolk fell through into the egg white in bowl #1, discard and try again.
For more tips and a video tutorial, see my full post on how to separate eggs.
Chocolate Zabaglione (Chocolate Wine Sauce)
- 3 ounces semi sweet chocolate (about 1/2 cup, 85 grams), chopped
- 1/4 cup heavy whipping cream (60 ml)
- 8 large egg yolks
- 2/3 cup granulated sugar (125 grams)
- 2/3 cup sweet wine, such as Marsala (160 ml)
- Pinch of salt
- 2 teaspoons vanilla extract
- Place the chopped chocolate in a small heat proof bowl. Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer, or microwave on high for 60 seconds. Pour over the chocolate and let sit for 5 minutes.
- Stir until smooth, microwaving for 10 second intervals if needed to melt any remaining lumps.
- Fill a saucepan with one inch of water. Place over medium heat and bring to a boil. In a large heat proof bowl, combine the egg yolks, sugar, wine, and salt. Whisk together and immediately place the pot of simmering water. Continue to whisk constantly for several minutes until the mixture is light and foamy and hot to the touch.
- Fold in the chocolate gradually and stir until smooth and fully combined. Serve warm or chill for several hours and serve cold.
This recipe was originally published February 2011.