- 6 egg yolks
- 1 cup sugar
- 1 1/2 cups Champagne
- 4 ounces milk chocolate sauce
- 2 ounces heavy cream
- 1 cup mixed fresh berries
- 3 sugar cookies, pre-made
To make the Champagne sabayon, put the egg yolks, sugar, and Champagne in a medium stainless steel bowl. Whisk over barely simmering water (145 degrees F) until mixture begins to thicken. When it has tripled in volume, and falls in ribbons into the bowl, remove it from the water. Place the bowl on a cool surface and continue to whisk until the sabayon has cooled slightly.
While the sabayon is cooling, heat the milk chocolate sauce in a small sauce pot over low heat. Slowly incorporate the heavy cream until smooth. Mix the chocolate with the fresh berries and pour into a martini glass. Serve the sabayon over the chocolate/berry mixture and garnish with sugar cookies.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.