Cocoa Lies filled

Here’s the recipe for the filled cocoa lies, a delicious dessert typical of the Carnival period, with a touch of cocoa to make them even more irresistible.

Ingredients

• 250 g of all-purpose flour
• 50 g of unsweetened cocoa powder
• 50 g of granulated sugar
• 50 g of room temperature butter
• 2 medium eggs
• Grated zest of 1 lemon
• 1 tablespoon of rum or another liqueur of your choice
• A pinch of salt
• Oil for frying (as needed)
• Powdered sugar for decorating

For the filling:

• 150 g of ricotta
• 30 g of powdered sugar
• Chopped chocolate or chocolate chips to taste

Preparation

1. In a fairly large bowl, sift together the flour and unsweetened cocoa powder.
2. Add sugar, butter cut into small pieces, eggs, grated lemon zest, rum, and a pinch of salt.
3. Knead the ingredients until you obtain a smooth and homogenous dough. If the dough is too hard, add a tablespoon of water.
4. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
5. In the meantime, prepare the filling by mixing the ricotta with powdered sugar until a smooth and homogenous cream is obtained. Add the chopped chocolate or chocolate chips and mix gently.
6. Roll out the dough of lies with a rolling pin or a pasta machine until you get a thin sheet (about 2-3 mm thick).
7. Cut out rectangles from the dough and place a teaspoon of filling in the center of each rectangle.
8. Fold each rectangle on itself forming bundles and seal the edges well to ensure the filling does not leak out during cooking.
9. Heat a generous amount of oil in a frying pan and when it has reached the temperature, fry the filled lies until they become crispy and golden.
10. Drain the lies on paper towels to remove excess oil.
11. Dust the lies with powdered sugar before serving.

The filled cocoa lies are a real delicacy: crispy on the outside, with a soft and chocolatey heart that will conquer all cocoa lovers.