Quick and straightforward, needing just 20 minutes, this Giada’s Chocolate Zabaglione combines cream, chocolate chips, sugar, Marsala wine, and strawberries. This rich Italian dessert serves six people and is perfect for special occasions.

The traditional zabaglione isn’t made with chocolate but is served warm or cold with fresh berries, like this one. So why the chocolate? To create a rich, irresistible dessert that elevates every spoonful. Serve it when you want to impress.

Giada Chocolate Zabaglione Ingredients

• 1/4 cup whipping cream
• 1/2 cup semisweet chocolate chips
• 2/3 cup sugar
• 2/3 cup dry Marsala
• 8 large egg yolks
• Pinch of salt
• 1 pound fresh strawberries, hulled and quartered

How To Make Giada Chocolate Zabaglione

1. Heat the Cream: In a small, heavy saucepan, bring the whipping cream just to a gentle simmer over medium-high heat. Once it starts to simmer, remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate is completely melted and smooth. Set this chocolate mixture aside and keep it warm.
2. Prepare the Double Boiler: Fill a large saucepan with water, making sure it reaches about 2 inches up the sides, then bring it to a simmer over medium heat. This will serve as a double boiler.
3. Combine the Egg Mixture: In a large metal bowl, whisk together the sugar, dry Marsala, egg yolks, and a pinch of salt until blended and smooth.
4. Cook the Zabaglione: Place the metal bowl over the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk the egg mixture continuously for about 4 minutes or until it becomes thick, creamy, and reaches 160°F on a kitchen thermometer.
5. Fold in the Chocolate Mixture: Remove the bowl from the heat and, using a large rubber spatula, gently fold the warm chocolate mixture into the egg mixture until well combined and smooth.
6. Chill if Needed: If you prefer to serve the zabaglione cold, cover the mixture and refrigerate it for at least 8 hours or up to one day. Do not reheat it once chilled.
7. Serve with Strawberries: Divide the quartered strawberries among 6 serving dishes. Spoon the warm (or chilled) zabaglione over the strawberries and serve immediately.

Recipe Tips

• Use Fresh Marsala for Best Flavor: Pick a high-quality dry Marsala wine to bring out the dessert’s full flavor, as lower-quality wines can taste flat and impact the zabaglione.
• Whisk Consistently for Ideal Texture: When cooking the egg mixture, whisk consistently without stopping to prevent any curdling or lumps. A smooth texture will make a big difference.
• Serve Zabaglione Freshly Made: Zabaglione is best served warm or freshly chilled. If it sits too long, it may separate, so avoid making it too far ahead.
• Chill Bowl and Cream for Quick Chocolate Melting: Before adding chocolate chips to the cream, briefly chilling the mixing bowl in the freezer ensures smooth, lump-free chocolate.
• Add Vanilla for Extra Flavor Depth: If you enjoy a richer taste, adding 1/2 teaspoon of vanilla extract when folding in the chocolate adds a delicious, subtle flavor boost.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Avocado-chocolate Mousse
• Giada Chocolate Coconut Cake Recipe
• Giada Chocolate Peanut Butter Blondies Recipe