Chocolate cannoli
These delightful little pastry treats mean 'little tubes' and are a staple of Sicilian cuisine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Plastic wrap
- Pasta machine
- Rolling pin
- Chef's knife
- Cutting board
- Cannoli mould
- Pastry brush
- Saucepan
- Deep-fry thermometer
- Absorbent paper
- Mixing bowl
- Hand mixer
- Stove
- Piping bag
- Plain 1cm piping tube
- Refrigerator
- Measuring cup
- Kitchen scale
- Fine-mesh sieve
- Spoon
- Whisk
- Plate
- Serving platter
Ingredients
- 1 1/2 cup (225g) plain flour
- 2 tablespoons cocoa powder
- 2 egg yolks
- 1 egg, beaten lightly
- 2 tablespoons coffee-flavoured liqueur
- 1 tablespoon olive oil
- 1 1/2 tablespoon water, approximately plain flour, extra
- 1 egg white
- vegetable oil, for deep-frying
- 16 strawberries
- Ricotta filling
- 1 kilogram (5 cups) ricotta cheese
- 1/2 cup (80g) icing sugar
- 1 1/3 cup (200g) white chocolate melts, melted
- 1/3 cup (80ml) coffee-flavoured liquer
- Chocolate sauce
- 2/3 cup (160ml) cream
- 100 grams dark chocolate, chopped coarsely
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