Chocolate Castagnole Recipe
Category: Desserts
Servings: 40 pieces
These indulgent Chocolate Castagnole are a delicious twist on the traditional Italian Carnival treat. Crispy on the outside, soft and rich on the inside, these deep-fried chocolate balls are perfect for a festive dessert. Made with cocoa powder and studded with chocolate chips, theyโre irresistibly sweet and sure to delight your family and guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 170g |
| Unsweetened cocoa powder | 30g |
| Eggs | 106g |
| Sambuca (Italian anise-flavored liqueur) | 10g |
| Fine salt | A pinch |
| Vanilla bean | 1 |
| Baking powder | 8g |
| Granulated sugar | 50g |
| Butter (softened) | 40g |
| Chocolate chips | 90g |
| Peanut oil (for frying) | 700g |
| Granulated sugar (for coating) | 200g |
Instructions
-
Prepare the dough:
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and baking powder. Mix well. Add the Sambuca, a pinch of fine salt, and the seeds scraped from the vanilla bean. Stir to evenly distribute. -
Add the wet ingredients:
Crack the eggs into the bowl and add the granulated sugar. Cut the softened butter into small pieces and add it to the mixture. Using your hands, knead everything together until you have a smooth, compact dough. -
Incorporate the chocolate chips:
Add the chocolate chips to the dough and knead gently to incorporate them throughout. -
Shape the castagnole:
Transfer the dough onto a clean surface. Roll the dough into a log, then divide it into small pieces. Roll each piece into a ball, about the size of a walnut. You should end up with approximately 40 chocolate castagnole. -
Heat the oil:
Heat the peanut oil in a deep frying pan or pot. Use a thermometer to ensure the oil reaches a temperature of 170-175ยฐC (340-350ยฐF). Itโs important to fry in small batches to maintain the oil temperature. -
Fry the castagnole:
Carefully drop a few balls at a time into the hot oil, making sure they are not overcrowded. Fry them for 2-3 minutes, turning occasionally, until they are golden brown and crisp. -
Drain and coat in sugar:
Once fried, use a slotted spoon to remove the castagnole from the oil and place them on a tray lined with paper towels to drain any excess oil. While they are still warm, roll each castagnole in granulated sugar to coat. -
Serve and enjoy:
Your Chocolate Castagnole are now ready to serve! Enjoy them fresh and warm as a delicious treat for your next celebration.
Notes:
- These chocolate castagnole are perfect for Carnival or any festive occasion. Their rich, cocoa flavor and chocolate chip filling make them an irresistible dessert.
- If you donโt have Sambuca, you can substitute it with another flavored liqueur or even a bit of vanilla extract.
- For best results, fry in small batches to ensure the oil temperature stays consistent, which will help achieve that perfectly crispy exterior and soft interior.
