Chocolate Grand Marnier Sabayon

This recipe adds chocolate and a bit of whipped cream in this French-inspired variation of zabaglione to make it more like a loose mousse.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 8 oz. bittersweet chocolate, finely chopped
  • 6 large egg yolks, at room temperature
  • ½ cup superfine sugar
  • ⅓ cup water
  • 1 tsp. vanilla extract
  • 3 Tbsp. Grand Marnier
  • 1 cup heavy cream, chilled
  • 1 Tbsp. grated dark chocolate


  • Melt the bittersweet chocolate in the top of a double boiler over hot, not simmering, water stirring continuously. Set aside. Combine the sugar and water in a heavy-bottomed saucepan. Boil, uncovered, for 5 minutes over a medium heat. Set aside.
  • Whip the egg yolks using an electric mixer until pale and thick. Slowly pour a thin stream of the hot sugar syrup into the egg yolks, beating until blended. Continue to beat until the yolks become lighter in color and thicker. Slowly add the vanilla, Grand Marnier, and melted chocolate.
  • Whip the cream until soft peaks form. Fold a third of the whipped cream into the chocolate mixture. Repeat until all the whipped cream is incorporated. Spoon into serving glasses, and top with grated chocolate.