For the Orange Zeppole:In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes.
Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next.
Add the orange zest and beat until smooth. Set aside.
Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Setaside.
Pour enough oil into a large frying pan to reach a depth of 2 inches.
Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes.
Transfer the cooked zeppole to the dish with the Orange Sugar.
Roll to coat in the sugar. Continue frying the remaining dough.
Heat the cream in a small saucepan until hot but not boiling.
Pour cream over the chocolate and stir until the mixture is smooth.
Transfer the Chocolate Sauce into a dipping dish.
Serve the zeppole alongside the Chocolate Sauce for dipping.
