1) Dissolve 200 g of dark chocolate chopped in a small saucepan over low heat with 200 g of milk and 40 g of
2) Divide it into 4 glasses. Gather in a saucepan 5 egg yolks and 120 g of sugar, mounted for 8 minutes with a whisk, then put the container in a bain-marie and add half a dl of orange liqueur.
3) Always mounting, cook the zabaglione for 6 minutes, until it is thick and fluffy. Let it cool down, pour on
chocolate, completed with bitter cocoa and serve
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