What’s a romantic meal without something sweet? Fortunately, for ovo-lacto vegetarians, most sweets are acceptable. If you’re vegan things are a bit more tricky, but not impossible. Today’s sweet is appropriate for vegetarians but not vegans. I’ll include something for vegans soon.

One word on chocolate, a large percentage of the chocolate available in grocery stores comes at the cost of young lives. Many cocoa plantations use child labor. Some use child slavery. If at all possible, please consider purchasing fair trade chocolate.

Chocolate Zabaglione

1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips or bars
8 large egg yolks
2/3 cup sugar
1 t. almond extract (or hazelnut, if you can find it)
Pinch salt
1 pound fresh strawberries or raspberries, hulled and quartered
1/4 cup crushed amaretti cookies (if using the hazelnut, use hazelnut biscotti)
Bittersweet chocolate shavings, garnish

Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, almond or hazelnut extract, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.

Divide the strawberries among 6 footed dishes. Pour the warm zabaglione over the berries. Garnish with cookies and chocolate shavings and serve.