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1
Heat the cream in a small saucepan until hot but not boiling.
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2
Combine the cream and chocolate in a heat-proof bowl and stir until smooth.
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3
Combine the butter, sugar, salt, and 1/2 cup water in a medium saucepan and bring to a boil over medium heat.
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4
Take the pan off the heat and stir in the flour.
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5
Return the pan to low heat and cook, stirring continuously, until the mixture forms a ball, about 4 minutes.
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6
Transfer the flour mixture to a medium bowl.
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7
Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next.
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8
Add the orange zest and beat until smooth.
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9
Set aside.
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10
Place the orange zest and sugar in a food processor.
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11
Pulse until the mixture is blended.
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12
Transfer the sugar to a shallow dish and set aside.
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13
Pour enough oil into a large frying pan to reach a depth of 2 inches.
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14
Heat the oil over medium heat until a deep-fry thermometer registers 350F.
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15
Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil.
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16
Make three more zeppole, being careful to not crowd the pan.
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17
Turn each zeppole once or twice, cooking until golden and puffed, about 5 minutes.
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18
Roll the cooked zeppoles with the orange sugar, then transfer to a plate.
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19
Continue frying the remaining batter in batchs of 4.
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20
Reheat the chocolate sauce if necessary, and serve in a small bowl with the zeppole.
