Sunday, January 8, 2012

Champagne and Chocolate Zabaglione

Champagne and Chocolate Zabaglione recipe by Barefeet In The Kitchen

It is the first Sunday of the month and that means it is time for the Vintage Recipe Swap. Once a month, Christianna from Burwell General Store, shares a recipe from a vintage cookbook and then lets us loose to interpret the recipe in our own way. The challenge is to change at least three things (ingredients or methods) in the original recipe and make it our own.

The original recipe sounded basic, but with the potential for deliciousness. I've never tried zabaglione and I was very tempted to make the original recipe first, just to see what it was supposed to be. However, true to the swap, I changed it up and added some of the champagne that was left from New Years. Naturally I couldn't resist adding chocolate as well.

The champagne provides an unexpected and strong flavor in this dessert. I expected a subtle undertone from it, but this was clearly a champagne dessert. I loved it. With dark chocolate and champagne together, I wasn't sure the kids would like it as much as I did, but they ate every bite.


Champagne and Chocolate Zabaglione
recipe adapted from The Second Ford Treasury of Favorite Recipes from Famous Eating Places.
(printable recipe)

3 ounces dark bittersweet chocolate
1/4 cup heavy cream
3 egg yolks
2 tablespoons sugar
3 oz champagne

In a small bowl over a pan of simmering water (if you don't have a bowl that fits without touching the bottom of the pan, you can set a folded washcloth in the bottom of the simmering pan and set the glass dish on top of it) melt the chocolate and the cream, whisking together until combined. Set aside.

In a medium size glass bowl over the pan of simmering water, whisk together the eggs, the sugar and the champagne. Using a handheld mixer, whip the mixture until the egg mixture has quadrupled in size. This should take about 4 minutes. Remove from the heat.

Stir the chocolate mixture into the egg mixture. (I aimed for folding gently, but mine was not combining well, so I used a whisk to thoroughly combine the two mixtures.) Pour into (4) 3-4 oz dishes and chill before serving. Enjoy!

Champagne and Chocolate Zabaglione recipe by Barefeet In The Kitchen




Please stop by the Burwell General Store to see the rest of this month's entries into the Vintage Recipe Swap! You'll enjoy seeing all the different interpretations of Italian Zabaglione in this month's swap.

27 comments:

  1. I love both this recipe and your vintage cookbook. These sweet memories are really priceless.

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  2. What a great addition Mary! I wondered if the champagne would affect the texture (I'm sure it will enhance the flavor!) but from your beautiful photo it looks perfect!

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  3. This looks amazing - what a great addition to the recipe swap. It's almost lunchtime here in Australia and I wish I could eat this delicious treat for lunch! Shari from www.goodfoodweek.blogspot.com

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  4. I love how rich and delicious it looks!

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  5. Would that we always had champagne laying around. What a creative use of "leftovers"! Thank you, as always, for your awesome post for the recipe swap! I love your creativity and sense of humor.

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  6. That looks so very good. What a different recipe.

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  7. I happen to have some holiday Champagne and can't wait to try your recipe out. Wonderful creation for our recipe swap, Mary:)

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  8. Wow, this chocolate dessert with champagne looks perfect at anytime...so light and silky...love it.
    Happy New Hear Mary :-)

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  9. Champagne was a brilliant idea (she said self servingly). I used it too! I loved it; evident but not overpower and it's not sweet like Marsala so I think it cut some of the overt sweetness that might have been present. Now...to try it with chocolate...very nice!

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  10. I've never made zabaglione before; it looks really yummy!

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  11. I remember the first time I had zabaglione, it was pure amazingness in my mouth! So simple, yet SOOOOO delicious! Glad you, and even the kids, gobbled it all up! Great choices on flavor too!

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  12. I have never had zabaglione! Looks like chocolate perfection!

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  13. I love Zabaglione but chocolate zabaglione? I've died and gone to heaven, must give this a try!

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  14. Yes! Chocolate was my choice too! And I love the addition of champagne-- looks like it gave the pudding such a lovely texture, and I can imagine it tastes amazing too! I also have a bottle of champagne left over from New Year's... looks like I know what I'm doing with it now!

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  15. Champagne & Chocolate - Wow - Delicious. Great post.

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  16. I've never even heard of zabaglione before. But it looks delicious!

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  17. Great idea to combine chocolate and champagne. I bet it tasted wonderful! Its looks delicious!

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  18. Oh my goodness, this looks so tasty. That picture of it on the spoon is killing me. Great job on this one.

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  19. I had left over champagne as well (rare!) and nearly went that route to. But love that you added chocolate. Nice swap.

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  20. Chocolate and wine I tried. Chocolate and champagne? And in a dessert? Now I want to have a bowl or a glass, or a ramekin, whatever, of this creamy wonderfulness:)
    Great remake of the recipe!

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  21. chocolate and champagne: perfect recipe for celebrating!

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  22. Mmm, you had me at champagne and chocolate. I think perhaps your method of the washcloth is far superior to mine which involved holding the bowl. My shoulders are still tired!

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  23. Champagne is always a good idea :) And an even better idea mixed with chocolate in a pudding! I must try your recipe!

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  24. Mmmmm! We definitely went the same way with this :) I love adding light, bubbly wines to baked desserts. So this adaptation is DEFINITELY on the menu - thanks!!!

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  25. Don't you love trying something new with a specific outcome in mind and it turns out different, but better?! Great recipe :)

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