This is a nice dessert that is very flexible. Instead of chocolate and almond you can flavor it as you see fit. Classically, the flavoring is about a quarter to a half cup of Marsala wine. This is served with fruit. But this is something you can really experiment with. On to the recipe:
Chocolate Almond Zabaglione
4 egg yolks
1/4 cup sugar
4 tablespoons of Amaretto
2 tablespoons of Almond extract
3 tablespoons of unsweetened cocoa or a 1/4 cup of chocolate, melted.
Boil about an inch of water in a pot. In a bowl that will fit on top of the pot to make a double boiler, whisk together the egg yolks and sugar. When well blended, put the bowl on the heat. Add Amaretto and Almond extract (or any other liquid that you decide to use). Whisk vigorously for 5-7 minutes. You want it to be light in color, about doubled in size and falls off the whisk in long ribbons. Remove from heat and whisk in chocolate or cocoa. Serve with fruit or crushed biscotti etc. I used some crushed almond cookies and some fleur de sel and served it in a martini glass. But be creative and enjoy.
Gluten-free folks in the Philadelphia area would be well advised to use hazelnut biscotti or almond pizzelles from Mr. Ritt’s GF Bakery in this recipe!