Ingredients
Method
1.Whisk ricotta, caster sugar, eggs, liqueur and rind in a large bowl until combined, stir in chocolate. Sift in flour and baking powder, stir until just combined. Refrigerate 30 minutes.
2.Heat oil in a large saucepan over high heat, deep-fry tablespoons of ricotta mixture, in batches, until golden and puffed. Remove with a slotted spoon, drain on absorbent paper towel.
3.Sprinkle with sifted icing sugar.
Buy fresh ricotta from the delicatessen, not the tubs of soft ricotta found in the refrigerated section at supermarkets. The oil should be between 175°C and 190°C for deep-frying (a small cube of bread should turn golden in about 30 seconds). For a more rounded shape to the puffs, transfer the mixture from spoon to spoon a few times to get a smooth surface (similar to making a quenelle, where the mixture is formed into an oval shape using two spoons to mould the mixture). These treats are best eaten while still warm.
Note
