Carnival Masked Chiacchere! Perfect for celebrating Carnival in style together.
Have fun making these carnival masked chiacchere with your children, they will enjoy it so much. I assure you they will be a hit.
You can decorate them with whatever you prefer, sprinkles or chocolate strands, and dip them in dark, milk, or white chocolate according to your taste.
The result is perfect treats for the little ones and not only!
I had the mold as a gift from my husband.
Carnival masks can be inspired by traditional Italian or foreign masks; you just need to take some masks to cut out and have fun with the dough instead of paper, thus giving the children masks not to color, but to decorate and eat!
Whoever tastes my masked chiacchere always ends up asking me the secret of such crispy and fragrant frying, and then I remember my mom, intent on rolling out the dough, who suggests the right thickness, the perfect one to make them crispy just right and full of bubbles.
For a lighter version, you can bake them. We can place them on a baking tray with parchment paper on the bottom and bake them at 392°F (200°C) for about 10 minutes.
But now let’s see the recipe together
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 125.11 (Kcal)
- Carbohydrates 15.63 (g) of which sugars 6.08 (g)
- Proteins 2.38 (g)
- Fat 5.73 (g) of which saturated 2.26 (g)of which unsaturated 3.14 (g)
- Fibers 0.63 (g)
- Sodium 49.00 (mg)
Indicative values for a portion of 25 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 Carnival Masked Chiacchere
- 2 cups all-purpose flour
- 2 1/2 tbsp sugar
- 1 pinch salt
- 2 tbsp butter
- 2 eggs (room temperature)
- 2 1/2 tbsp grappa (or white wine)
- 1 to taste lemon (grated zest, optional)
- 1 tsp baking powder (or baking soda)
- to taste peanut oil (for deep frying)
- to taste powdered sugar
- 3 1/2 oz 55% dark chocolate
- to taste colored sprinkles
Tools
- Frying Pan
- Pastry Board
- Absorbent Paper
- Kitchen Scale
- Skimmer
- Cutter
Steps for Carnival Masked Chiacchere
In a bowl, sift the flour, add the baking powder, sugar, grated zest of half a lemon, and salt.
Add the grappa, eggs, and softened butter, knead all the ingredients together.
Complete the dough on a pastry board, wrap it in plastic wrap, and let it rest in the fridge for about half an hour.
When the dough has cooled, take it out and roll it out on a lightly floured board using a rolling pin.
If you have the mask cutter, use it; otherwise, use a mask you have cut out on paper or cardboard and cut out your masks on the dough sheet.
Continue until the dough is used up.
Put the oil in a deep pan, and once it reaches the right temperature, start frying.
As soon as they are golden on the surface, transfer them to kitchen absorbent paper and pat them to remove excess oil.
Wait for the masked chiacchere to cool to room temperature.
In the meantime, melt the extra dark chocolate in a bain-marie, transfer it to a piping bag with a very thin tip, and decorate the Masked Chiacchere as you like.
Decorate with sprinkles as desired.
Once the chocolate has solidified, dust them with powdered sugar and serve.
Enjoy your meal.
Tips
At Carnival, any joke goes, but fried sweets are a must! Prepare the chocolate-covered Masked Chiacchere early in the morning so you can enjoy them throughout the day in all their crispness.
Use only fresh ingredients and, if you like, you can replace the grappa with rum or dry white wine.
It helps create bubbles during cooking and gives the Chiacchere a particular look and unique crunchiness.
Notes and Storage
The oil is ready at a temperature of 338°F (170°C), to check if the oil is ready, test it with a small piece of dough.
If it floats and forms small bubbles around it without burning, you can proceed with frying. If the piece of dough remains at the bottom, it means the oil is still cold, wait a little longer.
Delicious just made and the next day.
To best preserve the chiacchere, seal them in plastic food bags, being careful not to crush them as they are fragile, this way they will keep for 5-6 days.
If you liked this recipe, click on many stars, thank you so much.
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