225gm ricotta, that has been drained in a colander for a few hours, best if overnight
50g caster sugar
30gm quality dark chocolate, finely chopped
30ml Grand Mariner liqueur
1 tbsp Vino Cotto
1 egg yolk, lightly beaten
1 tbsp orange rind
75gm (1/2 cup) plain flour, may need extra if mixture is too wet
2 tsp baking powder
Light olive oil for deep frying
Icing sugar, sifted
1/4 cup Vino Cotto, for drizzle
1/4 cup Honey, for drizzle
Combine ricotta, sugar, chocolate, vino cotto, liqueur, egg, yolk and orange rind in a bowl and mix well.
Add flour and baking powder and mix to combine. Depending on the wetness of the mixture, you may need to add additional flour. Cover with plastic wrap and place in refrigerator for 1 hour.
Heat oil in a deep frying saucepan to a medium high temperature or in a deep fryer to 180C.
Using 2 tablespoons, shape the batter into quenelles and gently drop into the oil. Fry a few at a time, till golden and cooked through, about 1-2 minutes. Remove fritters using a slotted spoon and drain on absorbent paper.
In a small saucepan, pour the extra honey and vino cotto and gently bring to a warm temperature, being careful not to over cook the syrup.
Serve the fritters warm, dust with sifted icing sugar and drizzle with syrup.