Irish Cream Sabayon


  • 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)

  • sprig of mint


  1. In a stainless bowl, whisk yolks with the sugar and salt, then add liqueur and water
  2. Place bowl over a simmering pot of a small amount of water and continue whisking until mixture has thickened, 2-3 minutes
  3. 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
  4. Fold in the whipped cream
  5. 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