Chocolate and Orange Sabayon



  • 150g caster sugar
  • 150ml water
  • 4 egg yolks
  • 150g good quality dark chocolate, melted
  • finely grated zest of 1 orange


  1. Place the sugar and water in a saucepan over low heat. As soon as it boils, turn off the heat immediately and leave the sugar syrup to cool completely.
  2. Fill a double boiler or saucepan (large enough to fit your round-bottomed bowl) halfway with water and heat gently to a very low simmer.
  3. Whisk the egg yolks to break it up. While constantly whisking the yolks, slowly add the cooled sugar syrup in a steady stream and continue whisking until all combined.
  4. Place the bowl over the double boiler/saucepan (make sure the water is at a low simmer and the bottom of the bowl isn’t touching the water), and continuously whisk over for 8-10 minutes until it’s a light ribbon consistency (an electric whisk will cut this time down and make life easier). On a candy thermometer, it is ready at 65°C.
  5. Turn off the heat and continue whisking until the sabayon is a very thick ribbon consistency and it is shiny and fluffy.
  6. Remove the bowl from the double boiler/saucepan, then gently fold in the melted chocolate and orange zest until incorporated.
  7. Serve sabayon immediately in glasses (will serve 4 small glasses or 2 large).

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