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Chocolate Sabayon Sauce
Both of French and Italian origins, this dessert sauce can be enjoyed over many types of fresh berries.
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- 3 Ea Egg Yolks
- 4 Tbsp. Granulated Sugar
- 3⁄4 cup Marsala Wine
- 1⁄2 cup Semi Sweet Chocolate Chips
- 1⁄4 cup Ground Cinnamon
- Over a double boiler, whisk together egg yolks, sugar and wine until thickened to a medium, puddiing like consistency (being careful not to over cook the eggs).
- Melt chocolate in microwave oven and stir in with cinnamon.
- Serve warm over fresh berries, vanilla ice cream and garnish with sweetened whipped cream.
Nino Salvaggio http://www.ninosalvaggio.com/