- 2 cups (480 ml) flour
- 2 tsp (10 ml) cocoa powder
- 2 tbsp (30 ml) sugar
- 1/8 tsp (0.5 ml) salt
- 2 tbsp (30 ml) unsalted butter, chilled and cut into pieces
- ¼ cup (60 ml) red wine vinegar
- ¼ cup (60 ml) + 1 tablespoon (15 ml) white wine
- vegetable oil, for frying
- 1 egg white, beaten
- ¼ cup (60 ml) chocolate chips
- 2 2/3 cups (640 ml) ricotta, strained
- 2 drop red food colouring
- 10 drops yellow food colouring
- 2/3 cup (160 ml) icing sugar
- 1 tbsp (15 ml) blood orange zest
- 2 tbsp(30 ml) blood orange juice
- 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 1/13-inch (2 mm) thin.
- Cut into large circles using a 4-inch (10 cm) 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 4-5 minutes or until golden brown and crispy.
- Set aside to cool.
- 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 1 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.