Zabaione Chantilly Mousse from Peccati di Gola
 
 
For a beautiful presentation, use a Martini glass or something similar.
Serves: 6-8
Ingredients
  • 6 egg yolks
  • ½ c/120 g sugar
  • ½ c/120 g Marsala wine
  • 16 oz/500 g heavy cream
  • 5 oz/150 g chocolate, chopped
  • 2 oz/55 g chopped almonds, toasted
Instructions
  1. In a medium saucepan, add the egg yolks, sugar and Marsala.
  2. Over medium low heat, whisk the mixture together until it becomes thick, about 6-8 minutes.
  3. Cool to room temperature. Put in a large bowl.
  4. Combine chocolate and almonds together in a small bowl.
  5. Add a small spoonful of the chocolate and almond mixture to the bottom of each glass.
  6. In another large bowl, whip the cream until firm peaks form.
  7. Gently fold the whipped cream into the egg, sugar, Marsala mixture.
  8. Divide the zabaione chantilly mousse evenly amongst the glasses.
  9. Top with another couple of spoonfuls of the chocolate and almonds.
  10. Chill a minimum of 30 minutes.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/chantilly-mousse-dessert/