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Tuesday, February 20, 2007

Dark Chocolate Sabayon w/ Rum &Triple Sec

6 egg yolks
½ Cup sugar
¼ Cup Dark Rum
¼ Cup Triple Sec
½ C melted dark chocolate

Dark Chocolate Ganache
¼ C El Rey Dark Chocolate (chopped) – You may use any dark chocolate you prefer
¼ C cream

In a small sauce pan, heat the cream on a low flame. Watch the cream very carefully. Place the chopped chocolate in a bowl. Once the cream is heated through pour over chocolate. Whisk until the mixture is thoroughly combined and glossy. Set aside.

In a large (heat safe) glass bowl whisk egg yolks, sugar, rum and triple sec until incorporated. Now if you prefer you can transfer this to a double boiler. I simply take the bowl and rest it atop a pan of simmering water. Don’t let the pan touch the water. Whisk continuously until the mixture thickens. This can take anywhere from 7 to 10 minutes. Remove from heat and set bowl atop a bowl of ice to immediately stop the cooking process. Fold in cooled dark chocolate ganache until completely incorporated. At this point the sabayon is ready to eat. It is delicious served over fresh fruit.

Suggested serving:
For a quick delicious dessert, buy a store bought pound cake, cube and drizzle with rum or orange juice. Serve in a beautiful dessert cup topped with Sabayon and fresh fruit.

Recipe courtesy of Demetria Dixon ©2007

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