Zeppole of Saint Joseph with cocoa, a delicious and flavorful baked variation of the classic Neapolitan zeppole, a traditional dessert for Father’s Day, prepared on March 19th.
This recipe combines the soft texture of choux pastry with the intense flavor of cocoa, creating irresistible zeppole. Instead of the classic custard cream, I chose a goat ricotta cream enriched with chocolate chips, which provides a perfect contrast between sweetness and lightness. Baking them in the oven makes them less greasy than the fried version, without sacrificing taste and softness.
Perfect for celebrating Father’s Day, these cocoa zeppole are ideal for those who love chocolate desserts but want to try something different. The preparation is a bit long and laborious, but just follow the steps to get well-puffed zeppole, perfect for filling.
If you love traditional variations and want to impress with a refined and original dessert, this recipe is for you.
At the bottom of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the contact form you will find at the end of the page.
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- Difficulty: Difficult
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Father's Day
- Energy 273.24 (Kcal)
- Carbohydrates 24.89 (g) of which sugars 8.87 (g)
- Proteins 7.70 (g)
- Fat 17.03 (g) of which saturated 7.21 (g)of which unsaturated 4.36 (g)
- Fibers 1.80 (g)
- Sodium 64.81 (mg)
Indicative values for a portion of 60 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 Zeppole of Saint Joseph with Cocoa
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 10 tbsp butter
- 1 tsp vanilla
- 5 eggs
- 1 1/2 cups water
- 1 pinch salt
- 1 1/3 cups goat ricotta
- 2/3 cup powdered sugar
- 1/3 cup chocolate chips
- 1 tsp vanilla
Tools
- Kitchen scale
- Pot
- Bowls
- Piping bag
- Star nozzle
- Baking tray
- Parchment paper
Recipe for Zeppole of Saint Joseph with Cocoa
Start preparing the Zeppole of Saint Joseph with cocoa by placing the water, butter, and a pinch of salt in a saucepan.
Cook until it comes to a boil.
Meanwhile, sift the all-purpose flour and unsweetened cocoa powder into a bowl.
Remove the saucepan from the heat and pour the dry ingredients into the liquid all at once.
Add the vanilla powder as well.
Mix with a wooden spoon until it forms a compact dough that comes away from the sides of the saucepan.
Let it cool for 5 minutes.
Transfer the dough to a bowl and start adding the eggs.
Add one egg at a time, and make sure the previous one is completely incorporated into the dough before adding the next.
Let it rest for another 5 minutes.
Transfer the zeppole dough into a piping bag fitted with a star nozzle.
Form the zeppole on a baking tray lined with parchment paper by creating a circle with two turns of dough.
Bake the zeppole in a preheated static oven at 392°F (200°C) for 25 minutes.
Let them cool completely in the open oven.
In the meantime, prepare the ricotta filling: place the ricotta, powdered sugar, and vanilla in a bowl.
Mix with a spoon or spatula until you get a smooth cream.
Add the chocolate chips and mix again to distribute them evenly.
Cut the cocoa zeppole in half and fill them with the ricotta cream.
Close the zeppole and place them on a tray or serving plate.
Serve them immediately or store them in the refrigerator until serving time.
Zeppole of Saint Joseph with Cocoa
Consult 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.
With the sweet ricotta, I also made Crumble with Ricotta and Chocolate Chips
FAQ (Questions and Answers)
Can I substitute goat ricotta with another type of ricotta?
Sure! If you prefer a milder flavor, you can use cow or sheep ricotta. The important thing is that it is well-drained and sieved to obtain a smooth cream.
How can I store leftover zeppole?
Filled zeppole can be stored in the refrigerator for about 2 days in an airtight container. If you haven’t filled them yet, you can keep them at room temperature for a day and then fill them just before serving.
Can I freeze the zeppole?
Yes! The empty zeppole can be frozen after baking. Just let them cool completely, then store them in a food bag.
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