Chocolate Anise Cannoli 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:

• Preheat oven to 350 degrees F.
• Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
• In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
• Blend the remaining chopped chocolate and pistachios on a plate.
• To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
• Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

Steps:

• Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
• Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
• Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
• When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.

Steps:

• 1. Put the ricotta cheese in cheese cloth placed in sieve in a bowl and covered overnight.
• 2. In a large bowl with an electric mixer, combine all filling ingredients except the chocolate chips. Mix well until creamy.
• 3. Place the filling in a 1-gallon plastic storage bag and chill while you make the cannoli shells. The filling will firm up in refrigerator.
• 4. Right before you are ready to serve the cannoli, cut a small hole in the corner of the cannoli filling bag.
• 5. Squeeze the bag to fill the shells from both sides. Put the mini chocolate chips on the ends of the cannoli. Serve immediately.
• 6. Leftover filling may be frozen for later use. You can also cut this recipe in half.

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.

Steps:

• Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.

Steps:

• For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
• Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
• Sift powdered sugar over cones; Chill UP TO 1 Hour.
• Don't let set longer, they will get soggy.

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.