Cannolis Recipe
Whipped espresso mascarpone, orange-chocolate glaze, espresso
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Ingredients
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Cannoli Shells
Filling
Orange-Chocolate Glaze
Method
Cannoli Shells
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, and cocoa powder. Mix well.
- 2
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the egg, white wine (or vinegar), and melted butter. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 4
Roll and Cut the Dough
Roll out the dough to 1/8 inch thickness. Cut into circles (about 4 inches in diameter).
- 5
Fry the Shells
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Wrap each dough circle around a cannoli tube and fry until golden brown, about 2-3 minutes. Remove and let cool.
Filling
- 6
Whip the Cream
In a mixing bowl, whip the heavy cream until stiff peaks form.
- 7
- 8
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until fully combined.
- 9
Fill the Shells
Using a piping bag, fill each cooled cannoli shell with the mascarpone filling.
Orange-Chocolate Glaze
- 10
Melt the Chocolate
In a microwave-safe bowl, combine chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 11
Add Orange Juice
Stir in the orange juice until well combined.
- 12
Glaze the Cannolis
Dip the ends of the filled cannoli in the orange-chocolate glaze. Let set on a wire rack before serving.