While the title of this blog is No Room For Dessert, occasionally we do make room for something sweet. I do like sweets, especially in moderation. But I am more of a cook then a pastry/dessert maker, hence the name of the blog. A friend recently made dinner for us, and served fresh berries with zabaglione for dessert. I liked the sauce so much that I decided to make it myself, but add a chocolate twist. Here is the recipe!
1/2 cup chocolate chips (use your favorite kind... I used milk chocolate - dark chocolate would be delish)
1/4 cup heavy cream
8 egg yolks (yolks only, save the whites for breakfast the next day)
2/3 cup sugar
1/2 cup champagne or sweet dessert wine
pinch of salt
1 lb of your favorite berries (I used raspberries, but any kind will work)
Add cream and chips to a small saucepan and heat over low, stirring, until chocolate is melted. Keep warm over very low heat or a warmer.
Whisk yolks, sugar, salt, and champagne in a large glass bowl until well blended. Put bowl on a saucepan of simmering water, making sure the bowl does not touch the water. Whisk yolk mixture over heat for about 4 minutes, until the mixture is thick and creamy. Remove from heat.
Fold chocolate mixture in to yolk mixture.
Divide berries between 6 dishes. Pour warm zabaglione over berries and serve.