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Chocolate cannoli
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Total Time:
1 hour 30 minutes
Delicate ricotta-filled Cannoli with a modern twist. Use metal cannoli tubes, available online, for perfectly sized treats.
Ingredients:
  • 2 large free-range eggs
  • 60 ml sweet wine or Marsala
  • olive oil
  • 250 g plain flour or Tipo 00 flour, plus extra for dusting
  • 1 litre sunflower oil for frying
  • 200 g quality dark chocolate (70%)
  • 100 g toasted hazelnuts
  • 600 g quality ricotta cheese
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons runny honey
  • 2 heaped teaspoons quality cocoa powder
  • 1 tablespoon grappa
Instructions:
  • In a large bowl, whisk together 1 egg, sweet wine, and 3 tablespoons of oil. Gradually mix in the flour until a dough forms (you might not need it all). Knead the dough until smooth and silky, then wrap it in clingfilm and let it rest for 1 hour. Heat sunflower oil in a large pan until it reaches 180ºC. Shape the dough into a 4cm diameter sausage. Cut ½cm thick slices, roll into balls, and flatten to 2mm thickness. Wrap each slice around a floured cannoli tube, sealing the edges with beaten egg. Fry in batches in the hot oil for 1 minute until lightly golden. Drain on kitchen paper for 3 minutes, then remove the cannoli from the molds. Melt the chocolate. Crush hazelnuts until fine. Mix ricotta, vanilla paste, honey, cocoa, and grappa until smooth. Pipe the filling into the cannoli, drizzle with chocolate, sprinkle with nuts, and serve.

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