Recipe - Chocolate Puffs - Bignole Con Cioccolato

1/3 cup Raisins
One fourth cup Rum
10 tablespoon Unsalted butter
1 pn Salt
1 One fourth cup Allpurpose flour;
(unbleached)
4 Eggs
2 ounce Bittersweet chocolate;
chopped
2 cup Extra virgin olive oil
Confectioner's sugar

Soak the raisins in the rum for 30 minutes; drain all but 1 Tb. of the rum.

Bring 1 cup of water to a boil with the butter and pinch of salt in a wide
saucepan. Pour in the flour all at once, and stir constantly until the
dough sizzles and pulls away from the bottom of the pan. Transfer to a
mixer bowl and let cool; using a dough hook, add the eggs one at a time,
the raisins, and chocolate.

Heat the olive oil until it registers 350 degrees and drop in batter by the
tablespoon. Cook until fluffy and golden, turning once; remove with slotted
spoon and blot dry with paper towels. Serve hot, dusted with confectioner's
sugar.

Recipe by: The Magazine of La Cucina Italiana Feb 1998

Posted to MCRecipe Digest by John Pellegrino gigimfg@ix.netcom.com on
Apr 19, 1998