Chocobasket With Sabayon and Cherry




Introduction: Chocobasket With Sabayon and Cherry

Hi Guys!

Here you are those fabulous sabayon buns made with chocolate easy to make and extremely impressive which willl conquer your friend's heart!

Make them is quite easy, but it take time 'cause you have to harden the chocolate in the fridge before serving.

But let's start!

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Step 1: Ingredients

To prepare about 12 baskets you need:

- 120 g of dark chocolate (with a cocoa amount of 50%)
- 1 glass full of whipping cream
- 2 spoons of vanilla sugar
- 1 sachet of "pannafix" (or another whippmg cream fixer)
- 5 yolks
- 5 spoons of sugar
- 5 spoons of fortified wine (like marsala)
- candied cherries

Step 2: Tools

you need also some tools to proceed like:

- metal glass
- metal pot
- whip
- silicone brush
- syringe for sweets
- mixer
- bowls
- 12 paper sweet cases
- spoons and teaspoons

Step 3: Melt the Chocolate

lets start melting the chocolate:
chop the chocolate in small pieces and put all of them into the metal glass.Fill the metal pot with water and place the metal glass inside: be sure the water level is lower than glass because no water must enter into it, expecially during boil!
Put the pot on the stove and let the water boil using low heat: you have to melt chocolate slowly without burning it; to help yourself with i suggest you to stir continuously the chocolate until you have a soft cream.
Now remove the pot from the stove and place it on a cold surface

Step 4: Filling the Paper Sweet Cases

Now you have to fill the paper sweet cases with the cream you have made:
using the silicone brush, pick some cream and spread it into the paper sweet case gently, creating a layer of 1 mm thin on all interior surface. you can turn the paper case into your hand to have a smoother distribution of the chocolate, just remember to not press harder to avoid any contortion of the final presentation.
Do the operations above for all the sweets.
Put the filled paper cases upside-down on an empty dish and put it into the fridge for 15 minutes(you can also use a sheet of baking paper to turn the paistry better).
after that use the rest of the molded chocolate (you can put it back again on the stove following the step 3 if it isn't soft enough) to create anoter layer on the previous one: now you should have a coating of 2 mm thin.
Turn again all the sweets upsidedown and place them back into the fridge.

Step 5: Prepare the Sabayon

meanwhile the chocolate harden into the fridge, lets prepare the cream to filling our sweets.
Into a pot (you can use the same you used for the chocolate, trowing away the water of course! :-) ) mix yolks, sugar (not vanilla!) and wine together at maximum speed until you have a homogeneous cream. Place the pot on the stove at lower heat and stir continuously until you have a solid cream. Now you have to leave the cream to cool.

Step 6: Prepare the Whipped Cream

Now it's time for whipping!!!
Place the whipping cream, the vanilla sugar and "pannafix" into a bowl and blend rapidly with a spoon. Now use the mixer to make it hard enough

Step 7: Put Together

Last, but not the least: put everything together and eat them!
Wait for a couple of hours to be sure the chocolate become hard enough.
Recover the baskets from the fridge and peel the paper away (as gently as you can, please, or you should break some baskets!) and place a teaspoon of sabayon into everyone of them. Fill the syringe for sweets with the whipped cream and make a decoration on the top covering the entire top. After that place a candied cherry on every basket to complete the decoration...


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    6 Discussions


    8 years ago on Introduction

    Just beautiful! Another trick you can do to make the chocolate cups is to use small balloons, inflated to a nice size for the project. A little cooking spray on the balloon after inflating will make things go nicely, but emphasis on A LITTLE. Too much will make the chocolate just slide off. Dip the balloon in the chocolate, halfway for a hemisphere, or fully for something that will nearly enclose the filling. Place on a tray while still soft to make a flat bottom, allow to set fully in the fridge, then prick the balloon with a pin near the "nozzle" end. You don't want it to pop, but to just gradually deflate. You'll be left with a thin perfectly round (but flat on the bottom) chocolate cup to fill. If they're too thin and collapse, go for more than one layer, allowing to harden slightly before re-dipping.

    I've never ever thought of sabayon with this, but you can well imagine that I will! MMMM!!! Truly lovely! - Pj


    Reply 8 years ago on Introduction

    :-) thank you!

    nice idea to use inflatable baloons, but the temperature gap you have between fidge and kitchen could deflate them changing the shape. You can also use silicon mould for shaping chocolate baskets, but i choose paper cases because are easly to find (and cheaper too!).
    In Italy we use sabayon with almost everything and i personally love the mix of those two flavours!
    Hope you'll enjoy!


    8 years ago on Introduction

    I tried them! they're not just beautiful! are also amazing ... TRY IT!