Chocolate Castagnole are a delicious variation of the traditional Carnival castagnole, enriched with chocolate chips that make them even more indulgent and irresistible. This recipe, created by the talented Monica Bianchessi and published in the February 2014 issue of Alice Cucina magazine, is simple to make and perfect for those seeking a traditional dessert with a twist.
Perfect to enjoy during Carnival season, chocolate castagnole captivate with their crispy exterior and soft interior, with the enveloping taste of chocolate and the aroma of rum that make them unique.
- Difficulty: Easy
- Cost: Very cheap
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Sugar
- 5 tbsp Melted butter
- 2 Eggs
- 1 small glass Rum
- 1/3 cup Chocolate chips
- 1 packet Baking powder
- 1 pinch Salt
- Powdered sugar
- Peanut oil (or sunflower oil)
Preparation
In a bowl, sift the flour and baking powder, forming a well in the center.
Crack the eggs into a bowl, mix them, and pour them into the center of the flour.
Add the melted (cooled) butter, rum, sugar, chocolate chips, and a pinch of salt.
Mix all the ingredients until you get a homogeneous dough.
Transfer the dough to a floured surface and knead it until smooth and compact.
Divide the dough into portions and form ropes about 1/2 inch thick.
Cut the ropes into small pieces and roll them with your hands to create balls.Heat the oil in a pan to about 340°F.
Fry a few castagnole at a time until golden, turning them for even cooking.
Drain them with a slotted spoon and place them on paper towels to remove excess oil.
Transfer the castagnole to a plate and dust with powdered sugar.
Serve them warm or at room temperature.
Tips and Variations
Oven variation: You can bake the castagnole in a static oven at 350°F for about 12-15 minutes, brushing them with a little melted butter before baking.
Alternative flavors: Replace the rum with vanilla essence or orange zest for a different taste.
Storage: The castagnole stay soft for 1-2 days if stored in an airtight container.
FAQ – Chocolate Castagnole
Can I replace the rum in the recipe?
Yes, if you prefer to avoid using alcohol, you can substitute the rum with orange juice or milk to keep the dough soft and flavorful.
Can I bake the castagnole instead of frying them?
Absolutely! You can bake them in a static oven at 350°F for about 15-20 minutes, turning them halfway through for even browning. Although the texture will be different, they will remain delicious.
Can I use a different type of chocolate?
Yes, you can use dark, milk, or white chocolate, either in chips or small pieces cut from a bar.
How can I tell if the oil is at the right temperature?
The oil should be at 340°F. If you don’t have a thermometer, you can test it with a small piece of dough: if it sizzles and floats slowly to the surface, the temperature is right.
Can I freeze the castagnole?
It’s not recommended to freeze them already cooked, but you can freeze the raw dough and form the balls before cooking. Once thawed, fry or bake them directly.
