Dark chocolate-rum zabaglione – sweet dessert treat
Zabaglione in general is a wine foam cream and many know it from Italian cuisine. The traditional recipe usually includes white wine (for example Marsala), but there are already numerous variations that do not use white wine. Zabaglione can also be prepared with grappa, eggnog, amaretto, liqueurs or rum. Of course, red wine can also be used. We particularly like the dark chocolate-rum zabaglione because we really like the combination of dark rum and dark chocolate. It’s goes so well together!
You can serve the cream either on its own with a cookie or on a fruit salad. Another simple option is to serve the zabaglione with ice cream.
Another great thing about this cream is that there are also savory variations. You can also serve a honey mustard zabaglione with fish dishes or a truffle zabaglione with pasta. You see, the possibilities are almost limitless and invite you to let your imagination run wild.
Nice to know:
Unfortunately, this recipe takes some time and practice. I needed a few attempts until I was satisfied with the result. But the kitchen is always a total mess after I’m done 🙂 But no worries, the result is worth it. You should note the following:
- The recipe for our dark chocolate-rum zabaglione contains fresh eggs. So make sure that the eggs you use are really fresh and have not been in the refrigerator for too long.
- You beat the egg-sugar mixture over a water bath until it’s foamy. It is important that the water in the pot does not boil or gets too hot, because otherwise the yolk will curdle and form unsightly flakes in the cream.
- The zabaglione sometimes falls apart quickly. So it should be served fairly quickly.
- This variation of the Italian classic contains alcohol. As an alternative, you can omit the rum and add a few drops of rum flavoring. Instead of rum, I could also imagine a shot of chocolate or caramel syrup. However, I didn’t try this variation yet.
Do you know other Zabaione variations? Or do you want to give feedback and or ask questions about our recipe? Let us know and leave us a comment. We are looking forward to hearing from you. 🙂
Have fun experimenting and, of course, bon appétit!
Dark chocolate-rum zabaglione – sweet dessert treat
Ingredients
- 4 Egg yolks
- 40 g Sugar
- 8 tablespoon dark rum
- 100 ml Cocoa drink
- 20 g Cocoa powder
- 1 teaspoon Cinnamon
- Cookies or chocolate sticks for garnish
Instructions
- Separate the yolks from the whites and place the 4 egg yolks in a heatproof mixing bowl.
- Weigh out the sugar and add it to the egg yolks. Beat the egg yolks and sugar until it's foamy.
- Continue beating the egg-sugar mixture over a warm water bath until the mixture looks creamy and yellowish.
- Quickly add the rum, cocoa drink, cinnamon and cocoa powder to the egg-sugar mixture and stir until it reaches a homogeneous texture. No lumps should form.
- Remove the cream from the water bath and stir over an ice bath until cold.
- When the cream has cooled down it can be poured into glasses and is ready to serve.
Notes
- The water bath must not be too hot or the egg will curdle.
- For the ice bath, I use a wok filled with ice or fill cold water in the wok and put a coooling pack in it. Then I put the mixing bowl into the ice/cold water.
- The dessert is stirred in the ice bath until it cools down.
- The zabaglione collapses relatively quickly. It should be served quickly.
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