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Hot Fudge Sabayon With Dark Chocolate Recipe

by CookEatShare Cookbook

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

1. Heat chocolate and butter of bain-marie
2. Mix egg yolks, sugar and white wine
3. Place recipient over bain-marie at 140/160°F (60/70°C)
4. 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.
5. Place a scoop of vanilla ice cream in a tall glass
6. Pour melted chocolate over ice cream and cover with sabayon.

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