In the heart of Italy, the zeppole shines as a beloved pastry, often enjoyed during festivities. Inspired by the classic flavors of the Italian dessert, I sought to elevate this treat by infusing it with rich chocolate and the nutty warmth of hazelnuts, paired with a tart raspberry reduction. The result is a whimsical dessert that marries texture, flavor, and artistry, perfect for impressing guests or treating yourself to something extraordinary.
### Ingredients
**For the Zeppole:**
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 4 large eggs
– 1/2 cup finely chopped hazelnuts
– 1/2 cup high-quality dark chocolate chips
**For the Chocolate Hazelnut Filling:**
– 1 cup heavy cream
– 1/2 cup chocolate hazelnut spread (like Nutella)
– 1 teaspoon vanilla extract
**For the Raspberry Reduction:**
– 2 cups fresh raspberries (or frozen, thawed)
– 1/4 cup sugar
– 1 tablespoon lemon juice
**For Garnish:**
– Powdered sugar, for dusting
– Whole hazelnuts, toasted
### Instructions
To create the zeppole dough, combine water and butter in a saucepan over medium heat. Bring it to a gentle boil, then remove from heat and add flour and salt all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Return the pan to low heat for about 1-2 minutes to dry out the dough slightly, stirring continuously. Remove from heat and allow to cool for a few minutes. Once cooled, add the vanilla extract and eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Fold in the chopped hazelnuts and chocolate chips.
In a deep pot, heat oil to 350°F (175°C). Using a piping bag fitted with a large round tip, pipe small circles of dough (about 2 inches in diameter) directly into the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove zeppole with a slotted spoon and drain on paper towels.
To make the chocolate hazelnut filling, heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in the chocolate hazelnut spread and vanilla extract until fully combined and smooth. Allow the mixture to cool slightly, then transfer to a piping bag.
For the raspberry reduction, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 10 minutes, stirring gently until the raspberries break down and the mixture thickens. Strain through a fine-mesh sieve to remove seeds, pressing down to extract as much liquid as possible. Let it cool.
Assemble the zeppole by carefully puncturing the bottom of each with a piping bag filled with the chocolate hazelnut filling. Drizzle the raspberry reduction on a plate, placing zeppole atop the sauce. Dust with powdered sugar and sprinkle with toasted hazelnuts for an elegant finish.
Serve these delightful Chocolate Hazelnut Zeppole warm, and watch as their decadent flavors and beautiful presentation take your taste buds on a joyous journey. Enjoy!