Zabaione Chantilly Mousse from Peccati di Gola
- 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
- In a medium saucepan, add the egg yolks, sugar and Marsala.
- Over medium low heat, whisk the mixture together until it becomes thick, about 6-8 minutes.
- Cool to room temperature. Put in a large bowl.
- Combine chocolate and almonds together in a small bowl.
- Add a small spoonful of the chocolate and almond mixture to the bottom of each glass.
- In another large bowl, whip the cream until firm peaks form.
- Gently fold the whipped cream into the egg, sugar, Marsala mixture.
- Divide the zabaione chantilly mousse evenly amongst the glasses.
- Top with another couple of spoonfuls of the chocolate and almonds.
- Chill a minimum of 30 minutes.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/chantilly-mousse-dessert/
3.5.3217