SpinneysFOOD Ricotta 250g
SpinneysFOOD Extra Fine Caster Sugar 100g
Cake flour 300g
SpinneysFOOD Salted Butter 30g, softened
Cocoa powder 15g
SpinneysFOOD Instant Coffee 1 tsp
SpinneysFOOD Fine Grain White Sugar 1 tbsp
SpinneysFOOD Fine Sea Salt A pinch
Non-alcoholic white wine 1 glass
Egg 1, for sticking
SpinneysFOOD Pure Sunflower Oil For deep frying
SpinneysFOOD Full Fat Milk 250ml
SpinneysFOOD Bay Leaf 1
Clove 1
SpinneysFOOD Cinnamon Stick 1
Corn starch 20g
Dark chocolate 50g
SpinneysFOOD Fine Cinnamon 1 tsp
Espresso 2 shots
SpinneysFOOD Super Fine Icing Sugar For dusting
Coffee beans For decorating

Calories 117
Fat 4.9g
Saturates 2.1g
Protein 2.6g
Carbs 15.8g
Sugars 5.3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Coffee chocolate cannoli

Italian 45 Mins Prep · 30 Mins Cook

Combine the ricotta and sugar in a medium-sized bowl and refrigerate while you prepare the dough.
To make the cannoli dough, combine the flour, butter, cocoa, coffee, sugar and salt then gradually add the non-alcoholic white wine (or marsala) until a stiff, pliable dough forms (the dough should be a similar consistency to pasta dough). Knead the dough until smooth and elastic then cover and rest for 10 minutes.
Slice off pieces of dough and roll through a floured pasta machine starting at the largest setting and work your way through the notches until you achieve size 4 thickness.
Using a cookie cutter or cup, cut out discs of dough, then wrap around a cannoli mould. Overlap the edges and stick them together with a little egg white. Continue until all the dough has been used.
Fill a large pot with oil and heat the oil to 180°C. Fry the cannoli, in batches, until deep-golden brown. Each batch will take approx. 3 minutes. Drain on paper towels and allow to cool.
Place the milk in a saucepan along with the bay leaf, clove and cinnamon. Heat over a medium heat until just simmering. Add a little water to the corn starch to make a thin paste then gradually whisk the paste into the warm milk, whisking continuously until thick. Simmer for a few minutes until cooked.
Finely chop the dark chocolate and stir it into the milk mixture along with the cinnamon and espresso. Spread the chocolate sauce on a baking tray to cool.
Pass the ricotta cheese and sugar mixture through a fine sieve to get a smooth mixture. Remove the spices from the sauce and stir into the ricotta mixture along with the chocolate chips. Stir well.
Place the filling into a piping bag and pipe into each cannolo.
Dust the cannoli with icing sugar and decorate with coffee beans, if desired. Serve immediately.

Ingredients

Nutrition (Per serving)

Coffee chocolate cannoli