Ingredients
Ricotta filling
Chocolate sauce
Method
1.Process flour, cocoa, yolks, egg, liqueur and olive oil with enough of the water to form a soft dough; process until mixture forms a ball. Knead dough on floured surface about 5 minutes or until smooth. Wrap in plastic wrap; refrigerate 1 hour.
2.Divide dough into two portions. Roll each portion through pasta machine set on thickest setting. Fold dough in half; roll through machine, dusting with a little extra flour when necessary. Keep rolling dough through machine, adjusting setting so dough becomes thinner with each roll. Roll to second thinnest setting. Cut dough into 24 x 9cm-squares. Ensure each piece is 5mm short of the ends of the pieces of pasta or metal moulds.
3.Place whichever mould you’re using on end of each square. Roll dough around mould; brush overlapping end with a little egg white. Make sure egg white does not touch the mould; press firmly to seal. Repeat with remaining squares.
4.Heat vegetable oil in large saucepan. Deep-fry cannoli, in batches, until crisp; drain on absorbent paper. Carefully remove warm cannoli shells from moulds; cool.
5.Make the ricotta filling. Beat cheese and icing sugar in large bowl with electric mixer until smooth; beat in cooled chocolate and liqueur.
6.Make the chocolate sauce. Combine cream and chocolate in small saucepan, stir over low heat until chocolate melts.
7.Spoon ricotta filling into large piping bag fitted with plain 1cm tube; pipe ricotta filling into cannoli. Serve chocolate cannoli with chocolate sauce and strawberries.
Cannelloni pasta shells make excellent cannoli moulds; they must be discarded after deep-frying. Metal cannoli moulds are available at specialty kitchen shops. If you use metal cannoli moulds, you’re ensured of getting a sufficient number of moulds to make this recipe. You can substitute plain ready-made cannoli shells in this recipe.
Note
