Chocolate zabaglione

This dessert sauce goes wonderfully well with fresh fruits like strawberries. Choose some large and lusciously sweet.

1. Over low heat, in a double boiler, beat the egg yolks with sugar, until it becomes foamy.
2. Melt the chocolate in another double boiler - a bowl set on top of a sauce pan half filled with water can be used.
3. Add the Sherry and cream.
4. Carefully pour the chocolate mixture into the eggs, Whisk continuously until the mixture thickens then pour into dessert glasses.
5. Serve hot.