Ingredients

  • Makes 24 Cannolis
  • 2 large free-range eggs 

  • 60 ml sweet wine or marsala olive oil 

  • 250 g plain or tipo 00 flour, plus extra for dusting 

  • 1 L sunflower oil (for frying)  

  • 200 g dark chocolate (70%)  

  • 100 g toasted hazelnuts 

  • 600 g quality ricotta cheese 

  • 1 tsp vanilla bean paste 

  • 2 tbsp runny honey 

  • 2 heaped tsp quality cocoa powder 

  • 1 tbsp grappa

Jamie Cooks Italy: Chocolate Cannoli
Recipe Courtesy of
Asian Food Network

Jamie Cooks Italy: Chocolate Cannoli

Cannoli are fantastic. Traditionally they’re bigger than mine and contain chunks of candied fruit, nuts and chocolate, but I wanted to go a bit more delicate, and ricotta is the filling hero here. It is helpful to buy some metal cannoli tubes, which you can get online –just squeeze them to 2cm in diameter before use.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 12 Ingredients
  • Easy
  • 4 steps
  • 12 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Make cannoli dough

    • In a large bowl, whip 1 egg with the sweet wine and 3 tbsp of oil. 
    • Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. 
    • Wrap in clingfilm and leave to rest for 1 hour.


  2. Shape cannolis

    • Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180°C on a thermometer. 
    • Meanwhile, roll the dough into a large sausage about 4cm in diameter. 
    • Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½ cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. 
    • Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg.


  3. Fry cannoli rolls

    • Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. 
    • Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. 
    • Repeat until you’ve used up all the dough.


  4. Make and pipe chocolate filling

    • Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. 
    • Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. 
    • Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli.


Plate and Serve!

Drizzle with chocolate, sprinkle with nuts, and serve.

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Makes 24 Cannolis
  • 2 large free-range eggs 

  • 60 ml sweet wine or marsala olive oil 

  • 250 g plain or tipo 00 flour, plus extra for dusting 

  • 1 L sunflower oil (for frying)  

  • 200 g dark chocolate (70%)  

  • 100 g toasted hazelnuts 

  • 600 g quality ricotta cheese 

  • 1 tsp vanilla bean paste 

  • 2 tbsp runny honey 

  • 2 heaped tsp quality cocoa powder 

  • 1 tbsp grappa

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.