Chocolate cannoli

Crunchy pasta tubes stuffed with silky chocolate grappa ricotta

Chocolate cannoli

Chocolate cannoli

Makes 24
Cooks In1 hour 30 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
  • Calories 192 10%
  • Fat 12.1g 17%
  • Saturates 4g 20%
  • Sugars 7.7g 9%
  • Salt 0.1g 2%
  • Protein 5.1g 10%
  • Carbs 15.9g 6%
  • Fibre 0.6g -
Of an adult's reference intake
Recipe From

Jamie Cooks Italy

By Jamie Oliver
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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
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Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons 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.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC 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 ½cm-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. 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.

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. Drizzle with chocolate, sprinkle with nuts, and serve.
Recipe From

Jamie Cooks Italy

By Jamie Oliver