Spago Chocolate Zabaglione 2/3 cup heavy cream 8 egg yolks 1/2 cup granulated sugar 6 tablespoons unsweetened cocoa powder, sifted 3 tablespoons chocolate liqueur
Whipped cream and shaved chocolate, for garnish
In a medium bowl, whip cream until soft peaks form. Cover and refrigerate until needed.
In a large heatproof bowl, set over a pan of barely simmering water, whisk together egg yolks and sugar until yolks are warm to the touch and sugar is blended. Cool slightly. Whisk in cocoa until smooth.
Whisk in chocolate liqueur, then with a rubber spatula, fold whipped cream. Spoon into 5 or 6 glass goblets or dishes of your choice. Cover and refrigerate 2 to 3 hours.
To serve, garnish with whipped cream and chocolate.
