Ginger and Cocoa Nib Cannoli
Two days resting in the fridge helps cannoli dough become light and bubbly.
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Cooking tools:
- Stand mixer
- Pasta machine
- Cannoli mold
- Piping bag
- Cookie cutter
- Rolling pin
- Fine-mesh sieve
- Sifter
- Deep-fry thermometer
- Microplane
- Pastry brush
- Pot
- Baking sheet
- Paper towel
- Plastic wrap
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Refrigerator
- Stove
- Kitchen scale
Ingredients
- 2 cups plus 2 Tbsp. all-purpose flour (300 g)
- 2 tbsp. plus 1½ tsp. sugar (30 g)
- 1 tbsp. unsweetened cocoa powder
- 1 tsp. finely ground coffee
- 3 tbsp. plus 1½ tsp. Marsala (50 g)
- 3 tbsp. red wine (50 g)
- 2 tbsp. olive oil (30 g)
- 1 1⁄2 tsp. honey (10 g)
- 1 1⁄2 tsp. kosher salt (5 g)
- Canola or grapeseed oil, for frying
- 2 cups sheep’s-milk ricotta, pressed through a fine sieve
- 1⁄2 cup powdered sugar, plus more for dusting
- 1⁄3 cup candied ginger, finely chopped
- 2 tsp. finely grated lemon zest
- 2 1⁄2 bittersweet chocolate, finely chopped (½ cup), divided
- 1 egg white, beaten with 1 tsp. cold water
- 1⁄4 cup cocoa nibs or mini chocolate chips
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