Chocolate Sabayon Sauce

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Chocolate Sabayon Sauce
Serves 2
Both of French and Italian origins, this dessert sauce can be enjoyed over many types of fresh berries.
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  1. 3 Ea Egg Yolks
  2. 4 Tbsp. Granulated Sugar
  3. 3⁄4 cup Marsala Wine
  4. 1⁄2 cup Semi Sweet Chocolate Chips
  5. 1⁄4 cup Ground Cinnamon
  1. 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).
  2. Melt chocolate in microwave oven and stir in with cinnamon.
  3. Serve warm over fresh berries, vanilla ice cream and garnish with sweetened whipped cream.
Nino Salvaggio