Chocolate Almond Zabaglione Emeril Lagasse

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Zabaglione is an irresistible custard made from only a few basic ingredients. To kick things up, Emeril like to make his version of this classic Italian dessert with the addition of Amaretto, an almond flavored liqueur, and chocolate. Whether served as a topping for fresh fruit, ice cream or cake, it is hands down a delicious way to end a meal. • CHOCOLATE ALMOND ZABAGLIONE • SERVES 2 • 4 large egg yolks, at room temperature • 1/4 cup sugar • 2 tablespoons almond flavored liqueur, such as Amaretto • 3 tablespoons unsweetened cocoa powder • 1/2 pint fresh raspberries • 1/4 cup crushed amaretti cookies • Bittersweet chocolate shavings, garnish • • In the top of a double boiler or in a metal bowl, combine yolks, sugar, and liqueur until smooth. Set over a pot of barely simmering water and whisk by hand or beat with an electric mixer until pale yellow and foamy and a ribbon forms when the beaters are lifted, 5 to 7 minutes. • Remove from heat and beat in the cocoa powder until smooth. • Divide almost all the zabaglione between two footed coupe or martini glasses. Top each with half the raspberries, crushed amaretti, and remaining zabaglione. Garnish with chocolate shavings and serve immediately. • • • • Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. • For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s... • • Stay Connected With Emeril On: • Instagram: https://www.instagram.com/emeril/?hl=en • Facebook: / emeril • Amazon: https://www.amazon.com/stores/EmerilL...

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