Irish Cream Sabayon
Ingredients
- 6 large egg yolks
- ¼ cup granulated sugar
- ⅓ cup water
- ⅓ cup Irish cream liqueur
- 1 oz bittersweet chocolate, chopped & melted
- 2 oz milk chocolate, chopped & melted
- ¾ cup heavy whipping cream, whipped to soft peaks
- pinch of kosher salt
Garnish (optional)
How-to
- In a stainless bowl, whisk yolks with the sugar and salt, then add liqueur and water
- Place bowl over a simmering pot of a small amount of water and continue whisking until mixture has thickened, 2-3 minutes
- Remove from heat and whisk in melted chocolate, then place bowl over an ice bath, whisking occasionally until the mixture has cooled, about 1-2 minutes
- Fold in the whipped cream
- Serve immediately topped with a sprig of mint or as a topping for Chocolate Guinness Cake. Sauce can be refrigerated covered up to 8 days