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Hot Fudge Sabayon With Dark Chocolate
Ingredients
- 4 scoops of vanilla ice cream
- 3 ounce (80g) of dark chocolate
- 1 Tbsp (20g) of butter
- ½ C (10cl) of sweet white wine
- 1/3 C (75g) of sugar
- 3 egg yolks
Directions
- Heat chocolate and butter of bain-marie
- Mix egg yolks, sugar and white wine
- Place recipient over bain-marie at 140/160°F (60/70°C)
- Beat with a whisk for 10 to 15 min till mix becomes a hot, light mousse. The mix should make a ribbon, meaning which it is thickened. The mix sticks to the whisk and slowly drops.
- Place a scoop of vanilla ice cream in a tall glass
- Pour melted chocolate over ice cream and cover with sabayon.
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