Chocolate Almond Zabaglione | Emeril Lagasse

Zabaglione is an irresistible custard made from only a few basic ingredients. To kick things up, Emeril like to make his version of this classic Italian dessert with the addition of Amaretto, an almond flavored liqueur, and chocolate. Whether served as a topping for fresh fruit, ice cream or cake, it is hands down a delicious way to end a meal. CHOCOLATE ALMOND ZABAGLIONE SERVES 2 4 large egg yolks, at room temperature 1/4 cup sugar 2 tablespoons almond flavored liqueur, such as Amaretto 3 tablespoons unsweetened cocoa powder 1/2 pint fresh raspberries 1/4 cup crushed amaretti cookies Bittersweet chocolate shavings, garnish In the top of a double boiler or in a metal bowl, combine yolks, sugar, and liqueur until smooth. Set over a pot of barely simmering water and whisk by hand or beat with an electric mixer until pale yellow and foamy and a ribbon forms when the beaters are lifted, 5 to 7 minutes. Remove from heat and beat in the cocoa powder until smooth. Divide almost all the zabaglione between two