Cannolis are traditionally deep-fried pastry rolls filled with ricotta and mascarpone. This is our own version of chocolate cannoli cups, which are baked rather than fried, and with a little bit extra cocoa for a nice chocolate-y twist.
Chocolate Cannoli Cups Recipe
- Pastry Mix
- 300g plain flour
- 45g caster sugar
- 10g cocoa powder
- 3g cinnamon
- 70g Icing sugar for your ricotta filling
- 50g Dark chocolate drops to decorate with
- 60g Dark chocolate couverture to dip your pastries in [geot region=”UK” ](I recommend Squires Kitchen – Couverture Dark Belgium Chocolate 300g)[/geot]
- Sprinkles to give your cannoli cups an extra pop of colour [geot region=”UK” ](Go for Sprinkles 7.5 Ounces-Rainbow)[/geot]
You’ll also need:
- 120g unsalted butter, softened but not melted
- 1 egg white
- 35ml (about 2 tbsp) apple cider vinegar (plain white distilled vinegar or white or red wine vinegar will be fine)
- 150ml (about 8 tbsp) apple juice
- 300g ricotta cheese
- 250g mascarpone
- A little bit of vegetable oil for brushing
- In a mixing bowl, add the egg white, vinegar and juice to your pastry mix ingredients and use your hands to start to work into a dough.
- Gradually work in the butter, a little bit at a time until it has fully combined and you have a complete dough.
- Split the dough into 2 or 3 evenly sized balls. You don’t have to do this, but I find it easier to roll our smaller balls of dough rather than one big one!
- Chill your dough ball(s) in the fridge for about 60-90 minutes.
- To make your filling, mix together 300g ricotta, 250g mascarpone and add in your icing sugar until fully combined. You should only need a spoon or spatula to do this rather than need to whisk it because it should already be quite thick. Allow to chill in the fridge.
- Pre-heat the oven to 200C
- Remove your dough balls and roll them out to roughly 1/3 – 1/4 cm in thickness. Using a cookie cutter or upside down round jar/tupperware container, cut out circles in your pastry.
- Place the circles in muffin cases and gently brush them with the oil.
- Bake in the middle shelf of the oven for around 13-15 minutes. While one batch is baking, keep any more in the fridge so they remain chilled. If they go into the oven at room temperature, the butter will soften too quickly and the pastry will sink a bit.
- Once baked, remove from the oven and allow to cool to room temperature. They should become crispier as they cool. Repeat for the rest of your cups.
- In a double boiler, melt your couverture chocolate and once melted, keep over a very low heat.
- Use a spatula to brush the rims of your cannoli cups with the melted chocolate and then carefully sprinkle your sprinkles over them so they stick to the melted chocolate.
- Transfer your ricotta filling to a piping bag and pipe into the centre of the cups and finish off with a small peak.
- Drop a few chocolate chips over the top of each one and they should stick to the ricotta filling.
- Chill in the fridge for 20-30 minutes before serving.