Cannoli With Chocolate Drizzle Recipes

Steps:

• In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of olive 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 plastic wrap 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 180 degrees C (350 degrees F) on a thermometer. Meanwhile, roll the dough into a large sausage about 4 centimeters (1 1/2 inches) in diameter. Keeping the rest of the dough covered with a clean, damp tea towel, slice off a 1/2-centimeter-thick (1/4-inch-thick) disc and roll into a ball, then flatten out on a flour-dusted surface to 2 millimeters (1/16 inch) 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.

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.

Steps:

• In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
• Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
• Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.