Chocolate chiacchiere are the delicious variation of the classic chiacchiere, the iconic dessert of Carnival. Known by different names depending on the region, such as frappe, lattughe, bugie, galani, cenci, girandole, crostoli…
You might be interested in these recipes:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 10 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 348.07 (Kcal)
- Carbohydrates 44.45 (g) of which sugars 10.52 (g)
- Proteins 10.67 (g)
- Fat 13.95 (g) of which saturated 4.35 (g)of which unsaturated 2.86 (g)
- Fibers 3.73 (g)
- Sodium 142.08 (mg)
Indicative values for a portion of 100 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
CHOCOLATE CHIACCHIERE INGREDIENTS
- 3 1/4 cups Manitoba flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 cup butter (soft or lard)
- 1/3 cup granulated sugar
- 1 pinch salt
- 1 orange zest (grated)
- 1/4 cup rum
- 3 large eggs
- as needed powdered sugar (for decoration)
- as needed hazelnut spread (or pistachio)
Tools
- 1 Pasta machine
CHOCOLATE CHIACCHIERE PREPARATION
In a bowl, place the salt and eggs and lightly beat with a fork. Sift the flours and cocoa and pour them into the bowl of the stand mixer, add the soft butter, the sugar, the beaten eggs, the finely grated orange zest, and the liquor.
Knead everything for about ten minutes, then transfer to the work surface and work the dough a little more: you should obtain a smooth and firm dough.
Cover with plastic wrap and let it rest at room temperature for at least an hour, preferably 3-4 hours.
Next, roll out the dough with the pasta machine up to level no. 5. Work the dough a couple of times for each thickness level.
From the sheet, cut out rectangles and make two small cuts in the center.
Pour plenty of oil into a large and deep pan and heat it to 347 °F.
Fry 2 or 3 chiacchiere at a time, a few seconds per side. Drain them and lay them on a tray with paper towels to remove excess oil.
When they are cool, dust with confectioner’s sugar and hazelnut spread and pistachio.
Adriana’s Advice
The resting of the dough helps to facilitate the “rolling out” process.
Once the dough is rolled out thinly, it must be cooked immediately to develop bubbles. DO NOT LET IT DRY OUT!!!!
The orange peel must be finely grated; otherwise, it will get stuck in the machine’s rollers
It is important to pierce the dough before frying (or your chiacchiere will become one giant bubble) and especially to fry in multiple batches to prevent the dough from drying out.
