Cocoa chiacchiere are another variant of the classic chiacchiere.
In this version, the chiacchiere I prepared are eggless, butterless, yeast-free, and baked 🙂
Since they are lighter, I added a bit of unsweetened cocoa.
Today is Fat Thursday, and we are well into Carnival with many themed recipes.
After making castagnole, today I wanted to try cocoa chiacchiere.
Besides cocoa, I used a jar of Greek yogurt that was about to expire.
Not using yeast, I thought they would be hard, but that wasn’t the case, and they disappeared quickly.
They remained soft and crunchy at the same time.
I liked them a lot, and I think I will make them again in a few days.
I used Manitoba flour because it gives more elasticity to the dough.
If you don’t have unsweetened cocoa, you can use sweetened cocoa and not add sugar.
You can also add some liqueur if desired: limoncello, rum, marsala, etc.
Besides these chiacchiere, you can also make:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
- Energy 128.06 (Kcal)
- Carbohydrates 18.53 (g) of which sugars 5.33 (g)
- Proteins 3.55 (g)
- Fat 4.82 (g) of which saturated 0.92 (g)of which unsaturated 3.39 (g)
- Fibers 0.96 (g)
- Sodium 3.53 (mg)
Indicative values for a portion of 30 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 Cocoa Chiacchiere
- 2 1/4 cups Manitoba flour
- 5.3 oz Greek yogurt
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1 packet vanillin
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Baking Tray
- 1 Knife
- 1 Pastry Wheel
- 1 Parchment Paper
Steps for Cocoa Chiacchiere
Prepare the dough:
On the table, pour Manitoba flour, sugar, and unsweetened cocoa powder, and mix with your hands.
Add Greek yogurt, vegetable oil, and continue mixing with your hands, also adding the vanillin.
Work the dough and form a ball.
Place it in a bowl and let it rest at room temperature for 30 minutes.
Take the ball and divide it into 2 parts.
With the help of a rolling pin or pasta machine, roll out the dough into a thin sheet and use a pastry wheel to cut rectangles, placing them on a baking tray lined with parchment paper.
Follow the same procedure with the other dough ball.
Preheat the oven to 355°F in static mode and bake cocoa chiacchiere for about 20 minutes.
Once cooled, dust with powdered sugar to taste.
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