ORANGE ZABAGLIONE WITH CHOCOLATE CAKE POPS

Preparation Method :

• The Chocolate Cake Pops: Put the cake crumbs in a bowl and stir in sugar, melted dark chocolate and butter. Knead mixture together and shape into 8-10 small balls. Chill until firm.
• Dip balls in melted milk or white chocolate, scatter chocolate sprinkles over them and put on a baking tray lined with foil. Leave in a cool place until chocolate has set.
• Push a plastic lollipop stick into each, making a small hole in the chocolate shell with the point of a sharp knife, if needed.
• The Zabaglione: Put the egg yolks with half the orange rind and sugar in a large bowl, whisk together until foamy.
• Add marsala and whisk again briefly. Set bowl over a pan of simmering water, make sure that bottom of bowl doesn't touch water.
• Whisk until mixture becomes very thick and creamy.
• Spoon into dessert glasses or dishes and chill for at least 1 hour or until ready to serve.
• Serve the chocolate pops with zabaglione immediately while warm.