This zabaglione is already decadent; however if you're in the mood to go all the way, try it drizzled over vanilla ice cream.
4 egg yolks
2 tbsp strong coffee
1/4 c sugar
2 tb coffee liqueur
1/4 ts nutmeg
1/2 c grated semi sweet chocolate
-whisk egg yolks and sugar to a creamy consistency in top of double boiler
-in the bottom half of the double boiler, bring a small amount of water to the simmer.
-place egg mixture over shimmering water, making sure the bottom of the pan doesnt touch the water.
-beat mixture well with a whisk until it begins to thicken, about 5 minutes
-be careful not to beat too long or you will cook the eggs.
-remove top of the double boiler from the heat and whisk in the nutmeg, espresso and coffee liqueur
-return pan to double boiler and whisk until the mixture increases in volume and becomes light and fluffy, about 3-5 minutes
-remove from heat and spoon zabaglione into dessert dishes
-sprinkle with grated chocolate and serve immediately