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1
For the chocolate sauce, heat the cream in a small saucepan until hot but not boiling.
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2
Combine the cream and chocolate into a heat proof bowl and stir until smooth.
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3
For the orange zeppole, combine the butter, sugar, salt and 1/2 cup water in a medium saucepan and bring to a bowl 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
For the orange sugar, 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 350*F.
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15
Using 2 small spoons, spoon out some dough and roll into balls.
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16
Drop 4 balls in the oil at a time and cook for about 5 minutes, until golden and puffed.
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17
Take the zeppoles out and roll in the orange sugar, then transfer to a plate.
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18
Reheat the chocolate dipping sauce if necessary, and serve in a small bowl with the zeppoles.
