Jamie Oliver

Chocolate cannoli

Crunchy pasta tubes stuffed with silky chocolate grappa ricotta

Chocolate cannoli

Makes 24
Cooks In1H 30M plus resting
DifficultyNot too tricky
Nutrition per serving
  • Calories
    192
    10%
  • Fat
    12.1g
    17%
  • Saturates
    4g
    20%
  • Protein
    5.1g
    10%
  • Carbs
    15.9g
    6%
  • Sugars
    7.7g
    9%
  • Salt
    0.1g
    2%
  • Fibre
    0.6g
    -

Of an adult's reference intake

Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Method

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
Tap For Method
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.

Tip

View Comments
Nutrition per serving
  • Calories
    192
    10%
  • Fat
    12.1g
    17%
  • Saturates
    4g
    20%
  • Protein
    5.1g
    10%
  • Carbs
    15.9g
    6%
  • Sugars
    7.7g
    9%
  • Salt
    0.1g
    2%
  • Fibre
    0.6g
    -

Of an adult's reference intake