Chocolate struffoli are a delicious variant of struffoli, typical Neapolitan Christmas treats, easy to make and irresistible.
Traditional Neapolitan sweets, classic struffoli are fried pastry balls, dipped in honey, and covered with sugar sprinkles, irresistible and delicious. You can also find a lighter version baked in the oven, which may upset tradition purists, but is equally good. For the more adventurous, there is also a savory version savory, but the most delicious and loved by children is the chocolate version, where struffoli, instead of being covered in honey, are dipped in a chocolate glaze.
Read how to make chocolate struffoli with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 1/4 cups all-purpose flour
- 3 tbsps butter
- 3 tbsps sugar
- 2 eggs
- 2 tbsps Strega liqueur (or limoncello)
- 6 oz dark chocolate
- 3/4 cup heavy cream
- sugar sprinkles
- 1 tsp vanilla extract
- lemon zest (grated from half a lemon)
- oil (for frying)
- salt
Preparation of Chocolate Struffoli
Melt the butter in a small saucepan over low heat or in the microwave.
Put the flour, sugar, grated zest of half a lemon, and a pinch of salt in a bowl and mix them.
Create a well in the center and pour in the cooled melted butter, the liqueur, the vanilla extract, and the eggs, mixing with a fork starting from the center to create a uniform mixture.
When the powders are well absorbed by the liquids, knead by hand until you have a soft and uniform dough.
Wrap it in some plastic wrap and let it rest at room temperature for half an hour.After this time, take pieces of dough and form logs about half an inch in diameter.
Cut the logs into pieces with a smooth-bladed knife.
Heat plenty of oil in a deep pan and fry the prepared struffoli, a few at a time, stirring often to brown them evenly.
Scoop them out with a slotted spoon and place them on kitchen paper towels without stacking them, to drain excess oil.
Let them cool.Chop the dark chocolate and gather it in a bowl.
Heat the liquid heavy cream in a saucepan until just about to boil, then pour it over the chopped chocolate, stirring vigorously until you have a smooth and dense glaze.
Pour the struffoli into it and use a spatula to mix them so they are completely covered with chocolate.
Arrange the prepared struffoli on a serving plate and decorate them with sugar sprinkles before the glaze dries, so they stick.
Serve your chocolate struffoli.
Notes
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