Dark chocolate-rum zabaglione - sweet dessert treat
Enjoy a delicious combination of dark rum and chocolate in this tasty zabaglione variation!
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.