The dark chocolate castagnole are one of the variations of these delicious little treats prepared during the Carnival period! The pieces of dark chocolate will act as a filling and will melt during frying. Isn’t that a real treat?
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 804.46 (Kcal)
- Carbohydrates 78.78 (g) of which sugars 33.05 (g)
- Proteins 11.97 (g)
- Fat 50.21 (g) of which saturated 14.54 (g)of which unsaturated 33.80 (g)
- Fibers 4.11 (g)
- Sodium 41.05 (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
Ingredients for Dark Chocolate Castagnole
- 3 cups all-purpose flour (about 350 g)
- 3 eggs
- 1/3 cup granulated sugar (about 70 g)
- 3 tbsp butter (softened (about 40 g))
- 1/2 sachet baking powder
- 1.5 tbsp liqueur (such as anise or Strega (about 25 ml))
- 1 sachet vanillin
- 1 orange zest (grated)
- 1 bar dark chocolate (use a chocolate bar (about 3.5 oz/100 g if available))
- as needed vegetable oil
- as needed sugar (for dusting (granulated or powdered as preferred))
Steps for Dark Chocolate Castagnole
In a bowl, beat the eggs with the sugar until you obtain a smooth, frothy mixture.
Add the softened butter in pieces, the liqueur and the grated orange zest.Mix everything well with a mixer.
Then add the flour and the baking powder.
Work the dough with your hands and form a smooth, homogeneous mass.Divide the dough into four portions and roll each portion into a log.
From these logs, cut pieces of about 15 g each.Place a small piece of dark chocolate in the center and close carefully.
Fry the balls in plenty of vegetable oil until golden brown.
Roll them in sugar and serve hot.
Enjoy your treat, Maky!
You can flavor the dough with a liqueur such as Strega or anise to make them even more aromatic, and you can replace the dark chocolate with milk chocolate.
Castagnole are best eaten immediately. If you must store them, I recommend wrapping them in plastic wrap and keeping them until the next day.
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