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Chocolate Zabaglione Recipe

Chocolate Zabaglione

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on July 02, 2005

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    I am not a huge chocolate fan but this was wonderful and the texture is smooth and creamy. i served it with stawberries and whipped cream and everyone raved. I did end up beating my eggs for about twice as long as the recipe says but it is worth the trouble and tired arm!

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  • on June 06, 2005

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    Delicious and light, I also added ladyfingers to the mix. IT was delightful and everyone enjoyed it.

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  • on May 10, 2005

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    I made this recently and found that the texture is smooth and light. For my taste it was a little too sweet. I'll cut back a little on the sugar and try cherries next time. Overall, it was great.

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  • on May 10, 2005

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    Very easy to prepare and tastes wonderful. I served it to hard to please guests and each bite they could not hold back their feelings mummmmm!
    I made it two nights in a row for different guests and got the same reaction! give it a try it is great!

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  • on February 17, 2005

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    This is an absolutely wonderful chocolate sauce that makes an impressive dessert over strawberries. It is a double duty sauce because it also is great in the Chocolate Tiramisu. I've made it over and over again, with great compliments everytime.

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  • on February 16, 2005

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    This desert is absolutely sinful, if you like chocolate covered strawberries you will die for this one. Light, airy, smooth and creamy, sweet and delicious. Easy to whip together and everyone will love it.

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  • on December 26, 2004

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    I can't say enough good things about the flavor. I need to do this again to get a better texture. But, the marsala makes for an elegant finish to a fine italian meal. Excellent!

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  • on October 21, 2004

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    Very creamy and excellent chocolate flavor. I love it!

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  • on May 14, 2004

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    This recipe was easy and delicious - a great combination! It's an elegant dessert that you would be proud to make for a dinner party but easy enough to make for your family on any occasion. I served it warm and it was wonderful, but you can make it ahead of time and keep it in the fridge until ready-just be sure to keep a piece of plastic wrap touching the cream so it doesn't form a "skin".

    It did take a bit longer than 4 minutes to cook and get thick - for me it was almost 12 minutes (be sure to keep whisking!. It was well worth it!

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