I prefer to use a 70 per cent dark chocolate for this recipe—the bitter- ness of the chocolate balances well with the orange and sugar coating.
PREPARATION TIME: 1 HR 30 MINS +
2 HRS CHILLING TIME COOKING TIME: 20 MINS
© 2019 Alison Thompson / Tuttle Publishing · Reproduced with permission.
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Make the Sweet Brioche dough. Chill before using.
To make the Filling, bring the cream to a boil, then pour it over the chopped chocolate and orange liqueur. Allow to stand for 1 minute, then stir until smooth. Refrigerate the Filling for 2 hours, until firm. Using a small metal scoop or melon baller that has been heated in hot water, scoop out 32 balls and place on a tray. Chill until required.
On a lightly floured work surface, roll out the Sweet Brioche dough to a thick- ness of 1⁄4 in (5 mm). Using a 3-in (8-cm) round biscuit cutter, cut out 32 rounds. Place a chocolate ball in the center of each round, brush the edges of the dough with the egg yolk, then fold one side over to form a semicircle. Press the edges together firmly to seal. Chill in the refrigerator for at least 30 minutes before frying.
Combine the superfine sugar and orange zest in a bowl, rubbing the mixture between your fingertips until the zest is mixed in well.
Heat the oil to 325°F(160°C) in a deep fryer or large saucepan.
Using a slotted spoon, carefully place the ravioli into the hot oil a few at a time. Cook the ravioli for 2 minutes on each side, then remove with a slotted spoon and toss them in the orange zest sugar. Serve immediately, with ice-cream.