Ingredients
Shell:
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2 cups (480 milliliters) flour
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2 teaspoons (10 milliliters) cocoa powder
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2 tablespoons (30 milliliters) sugar
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1/8 teaspoon (0.5 milliliters) salt
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2 tablespoons (30 milliliters) unsalted butter, chilled and cut into pieces
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1/4 cup (60 milliliters) red wine vinegar
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1/4 cup (60 milliliters) + 1 tablespoon (15 milliliters) white wine
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Vegetable oil, for frying
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1 egg white, beaten
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1/4 cup (60 milliliters) chocolate chips
Filling:
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2-2/3 cups (640 milliliters) ricotta, strained
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2 drops red food colouring
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10 drops yellow food colouring
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2/3 cup (160 milliliters) icing sugar
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1 tablespoon (15 milliliters) blood orange zest
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2 tablespoons (30 milliliters) blood orange juice
Directions
- To make the shells, sift flour, cocoa powder, sugar, and salt into a bowl.
- Add butter and work into flour mixture using your fingers.
- Stir in red wine vinegar.
- Stir in wine.
- Turn out onto the counter and knead.
- Roll it into a disc.
- Cover with plastic.
- Refrigerate for 24 hours.
- Heat oil in a deep pot to 350 F (180 C).
- Roll dough out until it reaches two millimeters thin.
- Cut into large circles using a ten centimeter cookie cutter.
- Wrap around prepared metal tubes.
- Use beaten egg to seal where the edges meet.
- Flare the ends out slightly.
- Fry each shell in the oil four to five minutes or until golden brown and crispy.
- Set aside to cool.
- To make filling, add ricotta and food colouring to bowl and use an electric hand mixer to mix until smooth.
- Add icing sugar and mix until incorporated.
- Add blood orange zest and juice and fold in.
- Chill in the refrigerator for one hour.
- Put into piping bag.
- To assemble, first melt chocolate chips in a bain marie.
- Dip the ends of each shell in the chocolate.
- Set aside to set.
- Once the chocolate has set, pipe the filling inside.
- Share.
