Chocolate Cannoli – A delightful twist on the classic Italian pastry

When chocolate became widely used around the world, many new cuisines were created by combining chocolate with other ingredients. Specifically, each region has its own method for incorporating chocolate flavor into its dishes to elevate the taste to new levels. One of the best combinations is the Italian chocolate cannoli.

Cannoli is a the traditional Italian pastry, it is believed to have originated in Sicily, Italy, with roots tracing back to the Arab rule in the region during the 9th century. The word “cannolo” means “little tube” or “little cane” in Italian, referring to the tubular shape of the pastry.

Chocolate cannoli likely emerged as a variation of the classic cannoli recipe, with the addition of cocoa powder or chocolate to the dough or the filling. This adaptation could have originated in Italy or in Italian-American communities, where variations and innovations on traditional Italian recipes are common.

You don’t need to travel to Italy to sample this famous treat; there’s a step-by-step method for making your own chocolate cannoli at home.

Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into small pieces
1/4 cup Marsala wine or water
1 large egg white
Vegetable oil, for frying
1 cup ricotta cheese
1/2 cup powdered sugar
1/4 cup mini chocolate chips
Powdered sugar, for dusting

Instructions:

Prepare the Dough:

In a mixing bowl, combine the flour, granulated sugar, cocoa powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the Marsala wine (or water) and egg white until the dough comes together.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Shape and Fry the Cannoli Shells:

Divide the dough into two portions. Roll out each portion on a floured surface until it’s very thin, about 1/16 inch thick.
Use a round cookie cutter or a glass to cut out circles from the dough. Aim for circles about 4 inches in diameter.
Wrap each dough circle around a cannoli tube or a metal cannoli form, sealing the edges with a dab of egg white.
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the cannoli shells in batches until golden brown, about 2-3 minutes. Use tongs to remove them from the oil and let them drain on paper towels. Once cool enough to handle, carefully slide the shells off the forms and let them cool completely.

Prepare the Filling:

In a mixing bowl, combine the ricotta cheese and powdered sugar. Mix until smooth.
Stir in the mini chocolate chips until evenly distributed.

Assemble the Cannoli:

Fill a piping bag fitted with a plain tip (or a zip-top bag with the corner snipped off) with the ricotta mixture.
Pipe the filling into each end of the cannoli shell, filling it completely.
Optional: Dip the ends of the filled cannoli into additional mini chocolate chips or chopped nuts for decoration.
Dust the filled cannoli with powdered sugar just before serving.