O Zabaglione de Chocolate Quente é uma sobremesa italiana clássica com um toque rico e decadente. Este creme aveludado, feito com gemas, açúcar e vinho do Porto, é enriquecido com cacau para criar uma experiência de conforto luxuosa. É incrivelmente rápido de fazer e perfeito para servir como um final elegante e quente para uma refeição especial.

Ingredientes

  • 6 gemas de ovo caseiro
  • 150 g/⅔ de chávena de açúcar em pó
  • 45 ml/3 colheres de sopa de cacau em pó
  • 200 ml/1 chávena mal cheia de vinho de Marsala (substitui por vinho do Porto)

Preparação

  1. Levar ao lume um tacho com água, para fazer banho-maria. Num pirex (cujo diâmetro se adapte ao tacho) juntar as gemas e o açúcar e bater até ficar esbranquiçado.
  2. Adicionar o cacau e o vinho e colocar a tigela sobre o tacho com água a ferver. Com uma batedeira de varas, bater a mistura até estar ficar espessa e começar a formar bolhas.
  3. Servir de imediato polvilhada com cacau ou açúcar em pó.

For a taste of Italian indulgence with a Portuguese twist, here is the English version of this delightful recipe.

Hot Chocolate Zabaglione

Zabaglione is a classic Italian dessert, a light, airy, and wonderfully boozy custard that is whipped up in minutes. This version takes the classic to a new level of decadence with the addition of rich cocoa powder, creating a warm, frothy, and intensely chocolatey mousse. Traditionally made with Marsala wine, this recipe features a delightful Portuguese substitution—Port wine—which adds its own unique notes of rich, dried fruit that pair beautifully with the chocolate.

This is the perfect elegant dessert to whip up at the last minute for a dinner party. It’s served warm, straight from the stove, and its magic lies in the simple process of whisking the ingredients over a bain-marie, which cooks the eggs gently and creates a light, voluminous foam.

It’s a dessert that is both simple and sophisticated. Serve it immediately in small glasses or bowls for a light but impressive end to a meal. It’s also wonderful served alongside some crisp biscuits, like amaretti or biscotti, for dipping.

Ingredients

  • 6 fresh egg yolks
  • 150 g / ⅔ cup icing sugar
  • 45 ml / 3 tablespoons cocoa powder
  • 200 ml / scant 1 cup Marsala wine (the author substituted with Port wine)

Method

  1. Bring a saucepan of water to a simmer to create a bain-marie. In a heatproof bowl (that fits snugly over the saucepan without touching the water), add the egg yolks and sugar and beat until the mixture is pale and thick.
  2. Add the cocoa powder and the wine and place the bowl over the simmering water. Using an electric hand whisk, beat the mixture continuously until it has thickened, become frothy, and starts to form bubbles.
  3. Serve immediately, dusted with a little extra cocoa powder or icing sugar.

Tips:

  • The key to a perfect zabaglione is constant whisking. This incorporates air, creating the signature light, frothy texture, and prevents the eggs from scrambling.
  • Use good quality, free-range eggs for the best colour and flavour. As the yolks are the star of the show, their quality really shines through.
  • While Port wine is a delicious substitute, you can stick to the traditional Marsala or even try another sweet dessert wine, like a sweet Madeira.
  • This dessert does not keep well and must be made just before serving to be enjoyed at its best—light, warm, and airy.