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Hearts of chocolate sabayon with ginger biscuits

For 2 persons: 100 gr
extra bitter dark chocolate 120 g cream


candied ginger For the zabaglione

2 eggs 2 egg yolks 2 tablespoons sugar

4 tablespoons dry Marsala wine

Pour cream in a saucepan and heat it from the bottom often.
Chop the chocolate, the eggs and separate the yolks from the whites.
United creamy hot chocolate, dip the saucepan in a water bath and, stirring with a hand blender, melt the chocolate. Remove from water bath, let cool slightly and add the 2 egg yolks beating well.
Whip the egg whites until stiff and incorporate the mousse mix from the bottom up.
Divide the mousse in the two heart-shaped molds and put our hearts to cool for one hour in the ice department, then transfer them in the refrigerator until ready to serve.
Beat the 2 egg yolks with sugar until they are very clear, add the marsala and the chopped ginger and let thicken, stirring over low heat.