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Chocolate Zeppole

Servings: 2-4


  • 600g ricotta

  • 4 eggs

  • 5.25 oz sugar

  • 1 ½ tsp vanilla extract

  • 4 oz flour

  • 1 oz cocoa powder

  • ½ tsp baking powder

  • 225g amaretti cookies, finely ground

  • ½ cup Nutella


  1. Whisk together the ricotta, eggs, sugar and vanilla.

  2. Sift the flour, cocoa powder, and baking powder together, then add the amaretti cookies.

  3. Fold the dry ingredients into the wet until just mixed.

  4. Transfer mixture to a piping bag and pipe, about the size of a quarter, on to a parchment-covered sheet tray.

  5. Transfer the Nutella to a piping bag with a very fine tip. Insert the tip into the batter and pipe a small amount into the center of each.

  6. Use your finger to smooth over the piped Nutella or add a little more batter on top.

  7. Freeze.

  8. When ready to serve, fry at 375°F until puffed, firm, and lightly crispy.

  9. Drain from the oil, dust with powdered sugar, and serve with an espresso.


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