Chocolate-Almond Zabaglione

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I tried this last year for valentine's day and was duly impressed! Looked great, tasted even better, and was not complicated at all. Just tried it again and doubled the recipe so as to indulge, but think it better not to do do...not quite as tasty this way. Also, used Frangelico instead of Amaretto b/c I didn't have the other.

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I've made this for 3 dinner parties now, and have gotten rave reviews from every person who tastes it. I've doubled and tripled the recipe because the original doesn't make enough. It's easier than it looks! I use cookies with an almond espresso flavor since I couldn't find what it calls for, and left them whole. We use them to dip in the zabaglione, and it's delicious.

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this was very bitter for some reason. also it was very thick. i used blueberry and raspberry. also couldn't find the cookies it called for so i used almond thins which were awesome.

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This is different than the zabaglione I've ordered in restaurants. It came out very thick and also it makes very little.
The flavor was very good though (I used Frangelico. I sliced strawberries and just put a little spoonful of this on top of them. I probably wouldn't make this recipe again.

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I was a bit intimidated at first, but this turned out to be one of the best desserts I have ever made. It's easy (just pour into the glasses quickly, it sets rapidly and the flavor is divine!!

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Mmmm. Thicker than some zabaglione I've tried, but if you pair it with the fresh fruit, you don't feel so guilty eating this chocolate treat.

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I made this last year for Valentine's Day and again to teach a young aspiring cook to make Zabaglione, and while this IS an easy variation, it is still very good.