Chocolate Sabayon - and Others

This is a rich sauce but much lighter than many basic chocolate sauces. The sabayon is very tasty and goes with so many dishes: the Pear and Hazelnut ‘Pasties’ is a great example. It also eats well as a topping for home-made ice-cream or sorbet served in a glass. The other option is to treat the sabayons as zabaglione and serve any of the flavours with a home-made biscuit or two.

For the chocolate recipe, I am using some whole eggs to hold the mix