Chocolate Zeppole


600g ricotta
4 eggs
5.25 oz sugar
1 1/2 tsp vanilla extract
4 oz flour
1 oz cocoa powder
1/2 tsp baking powder
225g amaretti cookies, finely ground
1/2 cup Nutella

Whisk together the ricotta, eggs, sugar, and vanilla.
Sift the flour, cocoa powder, and baking powder together, then add the amaretti cookies.
Fold the dry ingredients into the wet until just mixed.
Transfer mixture to a piping bag and pipe, about the size of a quarter, on to a parchment-covered sheet tray.
Transfer the Nutella to a piping bag with a very fine tip. Insert the tip into the batter and pipe a small amount into the center
of each.
Use your finger to smooth over the piped Nutella or add a little more batter on top.
When ready to serve, fry at 375°F until puffed, firm, and lightly crispy.
Drain from the oil, dust with powdered sugar, and serve with an espresso.

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