Chocolate chip castagnole are a delicious twist on the classic Carnival castagnole. Crunchy on the outside, soft on the inside, and enriched with lots of chocolate chips that melt with every bite.
They are easy to make, don’t require complicated doughs, and are perfect to serve during the Carnival period, for a snack, or a cheerful dessert.
If you love traditional sweets with a little extra something, these castagnole are just perfect for you.
- Difficulty: Easy
- Cost: Very economical
- Portions: 35 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Sugar
- 5 tbsps Melted butter (warm)
- 2 Eggs (medium at room temperature)
- 1 shot Rum
- 1/4 cup Dark chocolate chips
- 1 packet Baking powder
- 1 pinch Salt
- as needed Peanut oil
- as needed Powdered sugar
Preparation
In a large bowl, sift the flour with the baking powder and make a well in the center.
In a separate bowl, crack the eggs, beat them lightly, and pour them into the flour.
Add the sugar, melted and warm butter, rum, a pinch of salt, and the chocolate chips.
Mix first with a fork and then with your hands until you get a homogeneous dough.
Transfer the dough to a lightly floured surface and knead it briefly, just until it becomes smooth and compact.
The dough should be soft but not sticky.
Divide it into several parts, roll them into ropes about 3/8 inch thick, and cut them into pieces.
Roll each piece between your hands to make regular balls.Heat plenty of oil in a pan to about 338°F.
Fry a few castagnole at a time, turning them often, until they are evenly golden brown.
Drain them with a slotted spoon and place them on paper towels to remove excess oil.
Transfer the castagnole to a serving plate and generously dust them with powdered sugar.
You can serve them either warm or at room temperature.
Tips and Variations
Without alcohol: you can replace rum with orange juice or milk, especially if making them for children.
Baked version: bake the castagnole in a static oven at 356°F for 12–15 minutes, brushing them first with a bit of melted butter. The texture will be different, but they remain very tasty.
Alternative flavors: also great with grated orange zest or a pinch of vanilla.
Storage
Chocolate chip castagnole remain soft for 1–2 days in an airtight container.
You can also freeze the raw dough in pre-portioned balls and fry them after thawing.
FAQ – Chocolate Castagnole
How can I tell if the oil is at the right temperature?
If you don’t have a thermometer, dip a small piece of dough: it should sizzle and float slowly without browning immediately.
Can I use a different type of chocolate?
Yes, you can use milk chocolate, white chocolate, or a coarsely chopped chocolate bar.
Can I fry them in advance?
Yes, but they are best freshly made. If you prepare them in advance, heat them slightly before serving.
Chocolate castagnole are one of those desserts that immediately create a festive atmosphere. Fragrant, delicious, and simple to prepare, they always disappear in no time.
Make them for Carnival, for a special snack, or anytime you want a traditional homemade sweet: once you start, you can’t stop, I promise.
If you try them, let me know how they turned out and if you made any variations: sharing recipes is even more fun when they become a little bit of everyone’s!
