Name: Chocolate Negroni cannoli
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 100 gm melted dark chocolate (40% cocoa solids); 1 tsp vegetable oil; 8 store-bought cannoli shells; Finely chopped pistachio nuts, for dipping; 250 gm mascarpone; 150 gm dark chocolate (40% cocoa solids), finely chopped; 250 gm fresh ricotta; Negroni syrup; 60 ml (¼ cup) gin; 60 ml (¼ cup) red vermouth; 60 ml (¼ cup) Campari; 150 gm (⅔ cup) caster sugar; 60 ml (¼ cup) orange juice

This chocolate Negroni cannoli recipe has the classic cannoli flavours you know and love, as well as a subtle fruity note thanks to the Negroni syrup. Drizzle more Negroni syrup to suit your liking. For added decadence, serve a pot of melted chocolate on the side and drizzle as you eat.

Ingredients

100 gm melted dark chocolate (40% cocoa solids)

1 tsp vegetable oil

8 store-bought cannoli shells

Finely chopped pistachio nuts, for dipping

250 gm mascarpone

150 gm dark chocolate (40% cocoa solids), finely chopped

250 gm fresh ricotta

Negroni syrup

60 ml (¼ cup) gin

60 ml (¼ cup) red vermouth

60 ml (¼ cup) Campari

150 gm (⅔ cup) caster sugar

60 ml (¼ cup) orange juice

Method

1.Mix melted chocolate and oil together. Dip ends of cannoli shells into chocolate followed by pistachios and set aside on a sheet of baking paper to set; refrigerate until set.

2.For Negroni syrup, combine gin, vermouth, Campari, sugar and orange juice in a small saucepan over medium heat and cook, stirring to dissolve sugar. Continue to simmer until reduced and thick (10 minutes). Set aside.

3.Meanwhile, combine mascarpone and remaining chocolate in a small saucepan over low heat. Cook until chocolate is melted, and mixture is smooth (2 minutes). Take off heat, place in a large bowl, add ricotta and using a hand-held blender, process until smooth. Set aside to thicken slightly.

4.Place ricotta mixture in a piping bag fitted with a 1.5cm star nozzle. Pipe filling into each shell. Refrigerate until firm (5 minutes). Serve drizzled with Negroni syrup.

Recipe by Jessica Brook

Styling by Lucy Busuttil