It is the first Sunday of the month and that means it is time for the Vintage Recipe Swap. 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
Ingredients
- 3 ounces dark bittersweet chocolate
- 1/4 cup heavy cream
- 3 egg yolks
- 2 tablespoons sugar
- 3 oz champagne
Instructions
- 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!
The Cozy Herbivore says
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!
Claire says
Champagne & Chocolate – Wow – Delicious. Great post.
Erin says
I've never even heard of zabaglione before. But it looks delicious!
Shumaila says
Great idea to combine chocolate and champagne. I bet it tasted wonderful! Its looks delicious!
Kim Bee says
Oh my goodness, this looks so tasty. That picture of it on the spoon is killing me. Great job on this one.
monique says
I had left over champagne as well (rare!) and nearly went that route to. But love that you added chocolate. Nice swap.
Lana says
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!
PolaM says
chocolate and champagne: perfect recipe for celebrating!
Sabrina Modelle says
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!
Alli Shircliff says
Champagne is always a good idea 🙂 And an even better idea mixed with chocolate in a pudding! I must try your recipe!
Jacqueline - The Dusty Baker says
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!!!
Camilla ~ Caffay Way says
Don't you love trying something new with a specific outcome in mind and it turns out different, but better?! Great recipe 🙂