Limoncello Zabaglione and Chocolate Mousse
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
For the Chocolate Mousse
  • 100 gr. / 4 oz. dark chocolate 60% cocoa
  • 60 gr. / 2 oz. milk
  • 100 ml 3.5 fl oz. heavy cream 35% fat
  • 1 tsp caster sugar
For the Limoncello Zabaglione
  • 2 egg yolks
  • 34 gr. caster sugar
  • 2 tbsp limoncello
Instructions/ Εκτέλεση
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner's sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer for half an hour to 1 hour.
  7. If you are going to use it the next day put it in the fridge.
For the Limoncello Zabaglione
  1. Put a pot with two fingers of water on medium low heat.
  2. In a glass bowl put the egg yolks and the sugar and mix to incorporate.
  3. Pour the limoncello and whisk again.
  4. Place the bowl on top of the pot as a bain Marie making sure that the bottom of the bowl doesn’t come to contact with the simmering water.
  5. Start to whisk vigorously until the batter starts to thicken to a custard-like consistency.
  6. Remove from the stove and continue to whisk until it cools down.
  7. The whole whisking procedure took me about 10 to 15 minutes.
  8. Approximately at the middle I lowered the heat to low so that the cream would not curdle.
  9. It may have taken me more time but with low temperature you ensure that the cream won’t be destroyed.
  10. The cream is ready when you lift the whisker and it runs like a thin ribbon.
  11. While the cream cools down, it thickens even more and becomes like custard.
  12. Remove and set aside.
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