Cocoa Chiacchiere, a special variant of the traditional Carnival recipe flavored with liqueur and orange zest.
This dessert is typical of almost all Italian regions and is known by various names: among the most well-known are, besides chiacchiere, bugie, cenci, frappe, and crostoli.
For this recipe, I used sunflower oil, making these chiacchiere lactose-free.
At the end of the recipe in the FAQ section, I answered some questions regarding this preparation on storage and other cooking methods. If you have other doubts or curiosity, leave a comment or use the appropriate contact form.
Also try these Carnival recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: about 20 cocoa chiacchiere
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
- Energy 73.73 (Kcal)
- Carbohydrates 9.82 (g) of which sugars 2.66 (g)
- Proteins 1.66 (g)
- Fat 3.29 (g) of which saturated 0.63 (g)of which unsaturated 2.46 (g)
- Fibers 0.51 (g)
- Sodium 5.46 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cocoa Chiacchiere
- 2 cups All-purpose flour
- 2 eggs (1 whole egg and 1 yolk)
- 1/4 cup unsweetened cocoa powder
- 2 tbsp orange liqueur
- 3 tbsp sugar
- 1 1/2 tbsp sunflower oil
- to taste powdered sugar
- peanut oil (for frying)
Tools
Disclaimer: within the “Tools” section are affiliate links
- Bowls
- Kitchen scale
- Rolling pin
- Deep fryer
- Waxed paper
Preparation of Cocoa Chiacchiere
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Start the preparation of the cocoa chiacchiere by weighing the flour in a bowl.
Add the sugar and unsweetened cocoa powder as well.
Continue with the zest of an untreated orange.
Stir with a spoon while trying to break any lumps of flour and/or cocoa.
Continue the preparation by adding to the dry ingredients the orange liqueur, sunflower oil, and the whole egg and yolk slightly beaten with a fork.
Start kneading in the bowl first with a spoon and then with your hands.
Transfer to a lightly floured surface and continue kneading until you obtain a smooth and non-sticky dough.
Cover the dough with a bowl and let it rest for about 30 minutes.
Divide the dough into at least 4 parts to facilitate rolling.
Roll out each part with a rolling pin or a pasta machine to a thickness of about 1mm, or even less if you can.
Cut the rolled-out dough into rectangles of 4-6 inches and slit each rectangle in the center.
Fry the cocoa chiacchiere in deep oil at about 350°F in a fryer or in a high-sided pan for about 2-3 minutes.
Drain on waxed paper or kitchen paper towels and finish with a dusting of powdered sugar.
Cocoa Chiacchiere
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Did you know that chiacchiere also exist in a savory version? I made Savory Chiacchiere with Rosemary!
Can I use another type of liqueur?
Of course! Brandy, rum, or even a fortified wine like Marsala will work.
How long do they keep?
I recommend consuming them immediately, but they remain crispy for a couple of days in an airtight container.
Can I bake them in the oven?
Yes, at 392°F in a static oven for 10 minutes, turning them halfway through cooking.
Can I cook them in an air fryer?
Yes, at 350°F for 8 minutes, turning them halfway through cooking.
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