Sicilian Cannoli with Ricotta & Dark Chocolate

  • Sicilian Cannoli with Ricotta & Dark Chocolate

Rated 5 out of 5 based on 2 votes


  • 250 g fresh ricotta
  • 1/4 cup caster sugar
  • 1 x lemon rind finely grated
  • 1 x orange, finely grated
  • 50 g dark chocolate, finely chopped
  • 1 pinch icing sugar for dusting
  • 1 2/3 cup bread flour
  • 1 Tbls instant coffee powder
  • 1 tspn cocoa powder
  • 30 g unsalted butter, diced, very soft
  • 1 x egg, lightly beaten
  • 1/3 cup white wine vinegar
  • 4 cups vegetable oil


To make cannoli, sift flour, coffee and cocoa into a bowl. Scatter over butter. Form a well in centre. Stir in egg and enough vinegar to form a dough. Wrap in plastic wrap and chill for 20 mins.

Divide dough in half. Freeze half (see note above). Roll remainder on a lightly floured surface until 2mm thick. Alternatively, roll dough through a pasta machine. Using a round 10cm cutter, cut 12 rounds from dough. Working in batches, wrap one round of dough around a metal cannoli tube.
Brush edge with extra egg and press to seal.

Heat oil in a large pan or deep-fryer to 170C or until a cube of bread sizzles on contact. Using tongs, place cannoli tube in oil. Cook for 3-4 mins, until crisp and golden. Remove from oil, place on a wire rack and remove metal tube. Repeat with remaining dough. Cool cannoli cases completely.

Mix together ricotta, sugar, lemon and orange rinds and chocolate until smooth. Spoon into a piping bag fitted with a star nozzle. Pipe filling into cannoli cases. Dust with icing sugar to serve.

In each: cannoli 686 kilojoules, 4g protein, 10g total fat (4g sat fat), 15g carbohydrate
(7g sugar), neg fibre, 50mg sodium.

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  • Snjezana the photo looks great and im so happy you gave it ago as it’s not the easiest of recipe to make!! we’ll done :)


    by Luca Ciano on 11/03/2013, 16:14
    Luca Ciano
  • Look very,very yummy.


    by ANNA LINHART on 27/03/2013, 10:10
    • Thx Anna, give it a go…they’re easier to make then what you may think!


      by Luca Ciano on 03/05/2013, 16:55
      Luca Ciano
      • Thank Chef for your answer.


        by ANNA LINHART on 03/05/2013, 17:21
  • Fantastic!


    by Melissa Darr on 30/04/2013, 14:38
    Melissa Darr
    • Thanks Melissa, did you tried it?


      by Luca Ciano on 03/05/2013, 16:56
      Luca Ciano