Heat enough peanut oil to come halfway up the sides of a heavy-bottomed pot until an oil thermometer reads 375 degrees F or heat the oil in a deep fat fryer.
To make the chiacchere: In a big bowl, combine the flour and brown sugar. Make a hole in the center of the mixture and pour in the eggs
, unsalted butter and apple-flavored brandy
. Carefully mix the center with a fork until the eggs are beaten. Slowly bring a bit of flour towards the center, keep doing this until all the flour is damp with egg mixture. Knead
it together until you get a stiff dough. Add a bit of flour if dough is too sticky. Form the dough into a ball, cover it with a damp towel and let it sit for 1 hour. Roll out the dough about 1/8-inch thick. Use a pastry
cutter to slice it into 1-inch wide by 5-inch long ribbons. Fry the ribbons in the oil until they become golden. Remove with a slotted spoon and drain
on a wire rack set over a paper towel-lined baking sheet. Dust
the fried dough
with confectioners' sugar.
To make the mocha: Make 4 espressos. In a jar, combine the cocoa powder, brown sugar
and 1/2 a cup of milk. Shake vigorously until smooth. Pour the chocolate mixture into a pot, add 1 1/2 cups milk and whisk
together. Heat the chocolate
mixture over medium-low heat. The second that it begins to steam, cover the pot and take it off of the heat. In a coffee
bowl, pour together equal parts espresso
and chocolate milk. Sprinkle with a pinch cayenne pepper or cinnamon.