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Frozen chocolate zabaglione

Time 25 minutes
Yields Serves 8
Frozen chocolate zabaglione
(Anne Cusack / Los Angeles Times)
1

In a medium saucepan, heat the cream over medium heat just until it begins to bubble around the edges, about 5 minutes. Remove from heat. Whisk in the chocolate, and continue whisking until the chocolate is melted and incorporated with the cream to form a ganache (gently heat the cream a little more, if necessary, until the chocolate melts and mixes completely).

2

Remove the ganache to a large bowl set over a bowl of ice and continue to whisk until the ganache chills and begins to thicken. Keep whisking until the ganache has a light,

3

whipped cream-like consistency. Remove the bowl from the ice bath and set aside.

4

In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Port.

5

Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The consistency should be similar to that of a very thick hollandaise.

6

Remove from heat and gently fold the zabaglione into the whipped ganache. Place the mixture in a baking dish or bowl and cover the surface with a sheet of plastic wrap. Freeze until firm, about 1 1/2 to 2 hours. This makes a generous quart of frozen zabaglione.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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