Texas Farmers Market Leaderboard January 2021

Florettas (Rosettes) and Chocolate


Courtesy of Jessica Maher, Lenoir
Photography of Florettas by Jenna Noel

Rosette molds will be needed for this recipe.

Fairly difficult

Florettas (Rosettes) and Chocolate


For 1 Batch(es)


  • For the rosettes:
  • 1 egg
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoons salt
  • 1/2 cups all-purpose flour
  • 1/2 teaspoons lemon or orange zest
  • 1/2 cups milk
  • Grapeseed or canola oil for frying
  • Spicy Chocolate:
  • 2 1/4 cups milk, divided
  • 1 strip orange zest
  • 1 green cardamom pod
  • 8 ounces dark chocolate, chopped
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons sugar
  • 1/8 teaspoons salt

Florettas (Rosettes) and Chocolate Directions

  1. For the rosettes: Whisk together the egg and sugar. Whisk to add the dry ingredients, the zest and then the milk until the batter just comes together.
  2. Allow the batter to rest for 15 minutes, then heat the oil to 350° in a medium pot to a depth of 4–5 inches, with the rosette molds resting in the oil. Allow the oil to drip from the mold, then dip into the batter and then back into the oil.
  3. Jiggle the mold to release the cookie and continue cooking. Flip the cookie once to get an even color then use a slotted spoon to pull from the oil and drain on a rack. Repeat with the remaining batter.
  4. Before serving, dust with powdered sugar.
  5. Spicy Chocolate: Bring 2 cups of the milk, zest and cardamom to a boil over medium-high heat. Remove from the heat and add the chocolate to the milk—stirring occasionally.
  6. When the chocolate is melted, whisk together the sugar, salt and cornstarch, then whisk that mixture into the remaining milk.
  7. Return the chocolate mixture to the heat and cook for approximately 15 minutes—whisking constantly. Add the cornstarch mixture and continue cooking for another 10 minutes.
  8. When ready, the chocolate should thickly coat a spoon. Serve immediately with rosette cookies. (To reheat, warm slowly over heat and add milk if the mixture is too thick.)

Be the first to post a review

You must be logged in to review


Recipe Search