Mocha Served with Chiacchere

Name: Mocha Served with Chiacchere
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 Servings
Ingredients: Peanut oil or canola oil, for deep frying; 1 1/2 cups flour, sifted; 2 heaping tablespoons brown sugar; 2 eggs; 2 tablespoons unsalted butter, melted; 2 tablespoons apple-flavored brandy (recommended: Calvados); Confectioners' sugar, for dusting; 4 Espressos; 4 tablespoons unsweetened cocoa powder; 4 tablespoons brown sugar; 2 cups milk; Pinch ground cayenne pepper or ground cinnamon, for topping mochas

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Level: Easy
Total: 1 hr 30 min

Prep: 15 min
Inactive: 1 hr
Cook: 15 min

Yield: 4 to 6 Servings

Level: Easy
Total: 1 hr 30 min

Prep: 15 min
Inactive: 1 hr
Cook: 15 min

Yield: 4 to 6 Servings

Ingredients

Chiacchere

Peanut oil or canola oil, for deep frying

1 1/2 cups flour, sifted

2 heaping tablespoons brown sugar

2 eggs

2 tablespoons unsalted butter, melted

2 tablespoons apple-flavored brandy (recommended: Calvados)

Confectioners' sugar, for dusting

Mocha

4 Espressos

4 tablespoons unsweetened cocoa powder

4 tablespoons brown sugar

2 cups milk

Pinch ground cayenne pepper or ground cinnamon, for topping mochas

Directions

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.

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