Zeppole with Chocolate Hazelnut Dip
Ingredients Yield 3 Dozen
- 200g (1 1/2 c) All Purpose Flour
- 250g (1 c) Marscapone Cheese
- 2 Whole Eggs
- 50g (1/4 c) Granulated Sugar
- 10g (2 tsp) Baking Powder
- 5ml (1 tsp) Vanilla Extract
For the Dipping Sauce:
- 225g (1 cup) Chocolate Hazelnut Spread
- 75ml (1/3 c) Milk
Instructions
- Combine all ingredients into your bowl. You can use an electric mixer (recommended) or mix it by hand.
- Mix on a lower speed until most of the ingredients have mixed together. Gradually increase the speed. Scrap down the bowl, and give it a few more seconds of mixing.
- Carefully heat a pot of vegetable oil to 350-375 degrees Fahrenheit. Scoop the batter with two spoons and gently place the dough balls into the oil.
- Prepare a baking sheet lined with paper towel and leave to side for when you take the zeppoles out.
- Each side should only take about 1:30-2 minutes to cook on each side. You know they are done when the top has nicely browned and the outside has gotten hard and crispy.
- Remove the zeppoles and place them on the paper towel lined baking sheet.
- Put some icing sugar into a sieve and generously dust the top of the zeppoles.
- To make the dipping sauce, place the chocolate hazelnut spread into a microwave safe bowl. Add the milk and slightly mix the two ingredients. Place into the microwave for 10 second intervals. Give the sauce a stir each time. The dipping sauce is done when the mixture has become pour-able from your spoon.
- Place the zeppoles into a dish along with the dipping sauce on the side, and enjoy!
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