Place the chestnut cream in a saucepan, heat gently, and add the chopped chocolate. Let it melt, then remove from heat.

Add all the remaining filling ingredients and mix well. Chill in the refrigerator until the mixture firms up.

Meanwhile, prepare the dough. In a stand mixer, combine the flour, eggs, sugar, and a splash of white wine. Mix for a few minutes. The dough should be soft and pliable, not too stiff. Let it rest for about 30 minutes.

Roll the dough out to about 1/8 inch (2–3 mm) thick. Spoon the chilled chestnut filling onto the dough, then fold over to form half-moon shapes. Cut with a glass and seal the edges well with a fork to prevent them from opening while frying.

Heat the peanut oil to 340°F (170°C). Fry the panzerotti, turning them until golden brown.

Drain on paper towels. Once cooled, arrange on a platter and dust with vanilla powdered sugar.