Homemade Olive Garden-Style Zeppoli

Instructions

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   **1. Prepare the Chocolate Dipping Sauce:** In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk gently until the chocolate is completely melted and the sauce is smooth. Set aside.

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   **2. Make the Choux Pastry:** In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms.

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   **3. Dry the Dough:** Return the saucepan to low heat and continue to cook the dough, stirring constantly, for 1-2 minutes to dry it out. The dough should pull away cleanly from the sides of the pan and a thin film may form on the bottom.

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   **4. Incorporate Eggs:** Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let cool for 2-3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look lumpy at first but will become smooth and glossy after all eggs are added. It should be thick enough to hold its shape but soft enough to be dropped from a spoon.

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   **5. Heat the Oil:** In a large, deep pot or Dutch oven, pour 4-6 cups of vegetable oil (enough to be about 2-3 inches deep). Heat the oil over medium-high heat to 350°F (175°C). Use a candy/deep-fry thermometer to monitor the temperature.

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   **6. Fry the Zeppoli:** Once the oil is at temperature, carefully drop spoonfuls (about 1-2 tablespoons each) of dough into the hot oil. Do not overcrowd the pot; fry in batches. The zeppoli will puff up and float. Fry for 3-5 minutes, turning occasionally, until they are golden brown all over and cooked through.

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   **7. Drain and Dust:** Using a slotted spoon or spider, remove the cooked zeppoli from the oil and transfer them to a plate lined with paper towels to drain excess oil. While still warm, liberally dust the zeppoli with powdered sugar.

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   **8. Serve:** Serve the warm, powdered-sugar-dusted zeppoli immediately with the prepared chocolate dipping sauce on the side. Enjoy!