Chocolate Zabaglione

You may not have heard of zabaglione, but italians love it. They tell the story of a 17th-century nobleman who accidentally poured wine into an egg custard. The mixture was so delicious it became an instant favorite, and it still is. I add chocolate and strawberries to this creamy blend of custard and marsala. Taste it and you'll understand why italians have adored zabaglione for centuries. Aaa okay, i've just quartered my strawberries. I'm gonna clean up my board, and we're ready to start on my chocolate zabaglione. So i'm gonna take about a quarter cup of heavy cream. I'm gonna warm it up a bit. I'm just using semisweet chocolate chips. You can use whatever kind of chocolate you love. We're gonna do half a cup of chocolate chips. Oop, a couple extra fell in. I'm just waiting for the chocolate chips to start melting. Then i'm gonna take it off the heat, and we'll use it later. Now we're gonna make the egg custard. We're gonna crack eight eggs, and i'm gonna separate the whites from the yolk. And i hold on to the egg whites because i can make an omelet tomorrow or whatever. So i'm just gonna wrap it and throw it in the fridge. Now i want to keep an eye on my cream and my chocolate chips. I don't want it to boil. So let's see here. Yep, it's ready. I'm gonna turn off that heat, and we'll just let it sit here. I'm just making sure all the chocolate chips melt. Mmm, melting chocolate... My favorite. Zabaglione can be eaten at room temperature, or it can be hot. It's really versatile, so it's a really great dish to make ahead of time if you wanted to. And we're ready for the rest of our ingredients. We are going to add two-thirds of a cup of sugar and half a cup of marsala wine, and it's a dry and has sort of a smoky flavor to it, and it's made it the western region of sicily. And it can be used for savory dishes like chicken marsala, or it can be used for sweet dishes. It's really fantastic. My family used to have it as an aperitif before dinner, and my dad also used to like it as a dessert wine. So it just depends on the sweetness and what you like. A pinch of salt to bring out those sweet flavors, just a pinch. And what i've got here is a double boiler, which is a little bit of water that i brought to a simmer, then the bowl on top. This is what gives zabaglione that rich, creamy, airy texture. I know this doesn't look like much, but trust me. After a couple of minutes of this, it's gonna triple in volume. Okay. We're gonna move our custard over, and we'll turn off our heat, okay? Ahhhh... And now it's light... It's creamy. We've sort of incorporated air into it and cooked the eggs at the same time. It's sort of like a light whipped cream... Really, really good. Now for my favorite part. We are going to incorporate the melted chocolate that we melted in the heavy whipped cream. Get all of that chocolate out. Later on i can just clean this pot up myself with my fingers. You want to be careful and not overmix this, otherwise you'll deflate it and take out all the air. Now i want to serve this in my really pretty decorative glasses, but to make my life easier, 'cause it's gonna be really hard to pour this into these little glasses, i'm gonna ladle it into this glass pitcher, and then pour it on top of my strawberries. Aaa aaa okay, let's see. Mmm! Creamy rich... It's sort of like a chocolate soup.