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Hot Chocolate Zabaglione


  • 6 Egg Yolks
  • 2/3 cup granulated sugar
  • 3 tbl. Sunrise Baking Cocoa (plus a little extra for dusting)
  • 1 cup Marsala wine


In a double boiler, bring water to simmering point, just below a rolling boil. In the top pot of the double boiler, not yet over the heat, whisk the egg yolks and sugar until the mixture is pale and all the sugar is dissolved. Add the cocoa and Marsala, then assemble with the pot containing simmering water and whisk quickly with a hand-held electric mixer or wire whisk until  the mixture is thick and foamy. Pour quickly into tall heatproof glasses, dust lightly with cocoa, and serve hot immediately with amaretti or other small crispy cookies. Makes 4-6 servings. The Marsala gives this a very exotic and unique flavor.