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Cookies without Nuts
chocolate pizzelle
Chocolate Pizzelle (with milk, vegetable oil; flavored with melted chocolate chips)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Micheline Di Gerolomo

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4 eggs
4 oz oil
4 oz milk
10 oz sugar
4 oz chocolate chips (melted)
2 teaspoon baking powder
Flour as much as needed [to make a very thick pancake-like batter]

Equipment needed
Pizzelle baker irons


Mix first five ingredients.

Add a cup of flour and mix.

Melt chocolate chips.

Add melted chocolate chips to the batter.

Add another cup of flour and mix.

Repeat until you get a very thick pancake-like batter.

Brush pizzelle baker irons with oil. Heat pizzelle baker.

Drop a tablespoon or so on each pizelle iron (generally there are two). Cook. Discard the first two pizzelles.

Continue dropping a tablespoon or so on each pizelle iron. Cook for a minute or two or until ready. Remove. Cool.

Serve at room temperature.


Micheline Di Gerolomo notes that one can make chocolate pizzelle using any type of chocolate flavoring -- including liqueur, chocolate chips, baker's chocolate, cocoa powder, or milk chocolate powder mix.... Photo: Mary Melfi.

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