Fast Recipes

Chocolate Negroni cannoli

Double the batch.

By Jessica Brook
  • 20 mins preparation
  • 12 mins cooking (plus setting)
  • Makes 8
  • Print
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.


  • 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


  • 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.