Chocolate Cannoli
EASY 16 SERVES 30 MINS + RESTING TIME PREP 20 MINS COOKING
Cannoli cases are made from a sweet pastry that is then fried in the shape of a tube using special cannoli moulds. Alternatively, it is possible to use dried cannelloni tubes as a mould instead. The cooking temperature is important, as the sugar content in the pastry can burn easily, so using a candy thermometer is important. It’s vital to drain the ricotta before making the sweet chocolate filling, to help remove any excess water and make the filling as thick and creamy as possible.
Ingredients
- 11/2 cups (225g) plain flour, sifted
- 1 tablespoon caster sugar
- 11/2 teaspoons mixed spice
- 40g chilled unsalted butter, diced
- 1/4 cup (60ml) port
- 1 extra-large egg, lightly beaten
- 1 extra-large egg white, lightly whisked
- Canola oil, for deep-frying
To Serve
- 50g Haigh’s Dark Chocolate Pastilles, melted
- 1/4 cup (30g) pistachio nuts, finely chopped
Chocolate & Orange Ricotta
- 500g tub fresh ricotta
- 2/3 cup (110g) icing sugar
- 2 teaspoons orange zest
- 150g Haigh’s Dark Chocolate Pastilles, melted
Method
- Place flour, sugar, mixed spice and butter in bowl of a food processor. Pulse until mixture resembles fine breadcrumbs. In a small mixing bowl, combine port and whole egg, whisking to combine. Add mixture to food processor, pulsing until mixture comes together as a dough.
- Place dough onto a lightly floured surface and knead for 2 minutes or until smooth, wrap in cling film and refrigerate for 1 hour to rest.
- Evenly divide dough into four and cover with a clean damp tea towel. On a lightly floured surface roll each piece to 5mm thick, then feed through the widest setting on a pasta machine, reducing the settings until dough is approximately 2mm thick. Repeat process with remaining dough.
- Place dough sheets on a lightly floured surface and cut into 16 x 10cm squares.
- Take each square and place a cannoli tube diagonally across the centre from one corner to the other. Fold the remaining corners around the tube, securing the overlap with a dab of beaten egg white. Repeat process with remaining dough.
- Pour oil into a large deep-sided saucepan, a third full and place over a medium heat. Bring up to 160°C using a candy thermometer. Add cannoli in small batches and cook for 2 minutes or until cannoli cases are crisp and golden, turning occasionally. Place cannoli cases on kitchen paper and allow to cool slightly before removing cannoli tubes. Allow to cool completely. Repeat process with remaining cannoli cases.
- For the ricotta filling, place ricotta in a sieve lined with a clean chux, over a bowl and drain in refrigerator for at least 1 hour, to remove any excess water.
- Place drained ricotta in a food processor with icing sugar and zest, processing until smooth. Add melted chocolate and process until smooth and well combined. Spoon mixture into a piping bag fitted with a star nozzle and fill cannoli cases.
- To serve, place cannoli on a serving platter. To finish, drizzle with melted chocolate and sprinkle with pistachios.
