DELICIOUS CHOCOLATE CANNOLI

Cooking Time

• Preparation Time: 30 minutes (plus 1 hour chilling time)
• Cooking Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Servings: 6

Ingredients

For the Chocolate Cannoli Shells

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cold and diced
• 1/2 cup sweet Marsala wine
• 1 large egg white, lightly beaten
• Vegetable oil, for frying

For the Chocolate Cannoli Filling

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Step-by-Step Method

1. Prepare the Dough for the Cannoli Shells

1. In a large bowl, whisk together the flour, cocoa powder, sugar, cinnamon, and salt.
2. Add the cold butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
3. Gradually stir in the Marsala wine with a fork until the dough comes together.
4. Knead the dough lightly, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Shape and Fry the Cannoli Shells

1. Divide the chilled dough into two portions. Roll out one portion on a lightly floured surface to 1/8-inch thickness.
2. Use a 4-inch round cutter to cut circles from the dough. Wrap each circle around a metal cannoli form, sealing the edges with egg white.
3. Heat 3 inches of vegetable oil in a deep pot to 375°F (190°C).
4. Fry the cannoli shells a few at a time until crisp and dark brown, about 3–4 minutes.
5. Remove with tongs, drain on paper towels, and carefully slide the shells off the forms once cool. Repeat with remaining dough.

3. Make the Chocolate Filling

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1 minute, then stir until smooth.
3. Stir in the powdered sugar and vanilla extract. Cool to room temperature.
4. Once cooled, beat the chocolate mixture with an electric mixer until light and fluffy.

4. Fill the Cannoli

1. Use a pastry bag to pipe the chocolate filling into the cooled cannoli shells.
2. Serve immediately, or refrigerate for up to 4 hours before serving.

Serving Suggestions

• Dust with powdered sugar or cocoa powder for a classic finish.
• Dip the ends of the cannoli in melted chocolate and sprinkle with chopped nuts for an elegant touch.

Tips

• Shells: Ensure the oil temperature is steady for evenly cooked shells.
• Storage: Store unfilled shells in an airtight container for up to a week to keep them crisp.
• Variations: Experiment with flavored fillings, such as orange zest, coffee, or almond extract.

Nutritional Information (Per Cannoli)