Chocolate Pasta & Champagne Cream Sauce

Serve in wine glasses with a warm raspberry sauce and chilled whipped cream. Combine yolks and sugar over a double-boiler. Whisk constantly for about 10 minutes, until the mixture begins to thicken. Before it turns to a thick custard, pour in the room-temperature champagne all at once. As it foams up, whisk lightly, and continue to stir as it thickens. Remove from heat. Serve warm over chilled berries, or over Cinnamon-nutmeg pasta & top with berries. Variation: Use 2 cups flour, omit the cocoa. Instead, add 1 tsp each cinnamon and freshly-ground nutmeg. I served this one with a Champagne Cream sauce and fresh raspberries and blueberries.