Valentine Sabayon

Take your significant other out this evening or even yourself for a great dinner at your favorite restaurant. Hold back on dessert and have that at home tonight with this easy and inexpensive recipe.

Okay, technically this is a bit of a rehash of a previous post but hey it’s easy and can save you some dough after you spend big $ on a great dinner out.

Chocolate Sabayon


5 egg yolks

1/3 cup sugar (castor or super fine works well)

zest from 1/2 an orange

2 T Orange Liquor

3 ounces dark chocolate, melted

pinch Sea salt

2 T of sour or whip cream

In a stainless steel bowl, whip yolks and sugar for a minute. Add liquor and whip over a baine marie (hot water just shy of boiling, in a 3qt. pan). Whip to Double in volume and heat to 140˚.  At this point it will begin to thicken. Be careful not to overheat or the eggs will cook (like scrambled eggs). Remove from heat and let it cool for two minutes then fold in the melted chocolate.

Pour over fruit or cookies. Top with Sea Salt, a dollop of cream and zest.

To serve cold , immediately chill the bowl in an ice bath, occasionally stirring, then store in refrigerator until service.



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