Zabaglione Chocolate Cups

I made these cups a while ago. The same day I made strawberry filled chocolate cups. I got to test another recipe for Sale & Pepe, but had to wait for the magazine to come out, and totally forgot about it. Originally, it was a trifle. With raisins and brownies. But, I ate almost all the brownies, plus, I am not a big fan of raisins. So, I remembered Mignonne’s chocolate cups I made for the New Year and decided to see how well they’ll go with zabaglione. There were also some big, juicy strawberries that had to be served with basil sherbet, but I thought they will be better inside chocolate cups :D I have to admit, I felt really bad later. I always try to follow recipes that I test 100%. That’s the point in testing. I don’t know what got into me then

Rum Zabaglione

2 egg yolks
50 g sugar
50 ml rum
250 ml heavy cream

Beat egg yolks and sugar with a mixer. Add rum and mix some more. Cook in a double boiler for about 7-8 minutes, stirring continuously, until it becomes shiny and foamy. Let cool.

Beat heavy cream and gently stir it into the cooled egg yolk cream. Keep in the fridge until you prepare chocolate cups like in the recipe for the strawberries cream. Fill the cups with zabaglione. Keep them either in the fridge or freezer.

If you decide to make it as a trifle anyway, make a double batch. As I had no time and patience to make chocolate cups for the whole amount of the creams I had, I combined them both, and served with red currants. It went really nice together.