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Zeppoles with a Stout, Chocolate Chili Sauce

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Who doesn’t absolutely love a donut? Sure zeppoles are bite-sized little heart attacks, but they are DELICIOUS bite-sized little heart attacks. What’s so great about zeppoles is that they can be as simple or as elaborate as you want. Or they can be super simple and you can make elaborate sauces with them! This is how I tend to like them. I would be perfect content with a dozen zeppoles and 4 different sauces to dip them in. Yumskers. For those of you who don’t know what a zeppole is, or it hasn’t yet become clear to you what they are; they are basically an Italian deep-fried dough ball, or as we like to call them: donuts. Today we wanted to try beer two ways. We wanted to pair the zeppoles with a beer and we wanted to make a sauce with a beer. You’ll be surprised at how easy they are to make and how little money it takes to tackle them.


Perfect even without the cheeses!

There a couple of things that are different in this zeppole recipe than in most. Zach doesn’t love ricotta and/or mascarpone. I could eat these cheeses by the spoonful and be perfectly content in life, but we all know how picky Zach tends to be. It’s funny because there are times where I have tried to hide ricotta, sour cream, cream cheese, mascarpone…you name it…in some of the foods I have made, and he can STILL tell that these ingredients are in them. For example, the other day I made twice-baked potatoes. I like my twice-baked potatoes with sour cream and cream cheese in them. I tried to mask the taste with lots of cheddar. He could STILL pick out the sour cream and cream cheese. Let’s just say I ate a lot of twice-baked potatoes in the two days that followed. Anyway, the point is, I wanted to skip the ricotta and mascarpone in this recipe and go with simple ingredients that just work. A lot of butter will do the trick, as well as a lot of eggs. If you happen to have a loved one that doesn’t necessarily like these cheeses, try this method instead. They taste just as good, if not better.

Eggs and butter will do the trick!


We took a little trip to the local liquor store this morning because I wanted new material for upcoming beer pairings. I feel like a lot of the beers we have been pairing with have become repetitive. Rogue’s Double Chocolate Stout stood out to me. Although I feel like a lot of people know about it, I’ve never actually had it. This beer is perfect to drink and perfect to cook with. It would actually make a really great braising liquid for lamb! Next time =). We got some other great stuff too, but you will just have to wait and see about those guys. This stout brought our chocolate sauce to life. You can literally taste the stout in the chocolate without it being to out of control. If you’ve never tried a stout or a porter in your favorite chocolate sauces, try it out. I mean, hello, they make beer with chocolate all the time. Why can’t we make chocolate with beer!?

Try a Chocolate Stout!

The other sauce in the pictures is just a simple raspberry sauce: perfect with zeppoles!

I may have mentioned that I am on a chocolate chili beer kick. Well, of course I had to make a stout, chocolate chili sauce. Chili powder was the perfect addition to this sauce. Of course if you don’t like much heat, just tone it down a notch and if you want more, then hey dump the whole spice container in! I won’t judge =).

Chili powder makes a huge difference!


Next we are going Latin American and a delicious brew to pair with. Have a great weekend everyone!




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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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