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
- 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
- 1Mix 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.
- 2For 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.
- 3Meanwhile, 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.
- 4Place 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.