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Jamie Oliver’s Chocolate Cannoli

Let Jamie Oliver show you how to make real Sicilian cannoli, complete with a decadent grappa-infused chocolate filling, with this simple recipe from Jamie Cooks Italy.

From the book

Jamie Oliver


Cannoli are fantastic. Traditionally they’re bigger than mine and contain chunks of candied fruit, nuts and chocolate, but I wanted to go a bit more delicate, and ricotta is the filling hero here. It is helpful to buy some metal cannoli tubes, which you can get online – just squeeze them to 2cm in diameter before use.

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2 large eggs
60ml sweet wine or Marsala
olive oil
250g plain or Tipo 00 flour, plus extra for dusting
1 litre sunflower oil, for frying
200g dark chocolate (70%)
100g toasted hazelnuts
600g quality ricotta cheese
1 tsp vanilla bean paste
2 tbsp runny honey
2 heaped tsp quality cocoa powder
1 tbsp grappa

Essential kit

You will need a food thermometer, metal cannoli tubes and a piping bag.


In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180C on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.

Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.

Preparation time: 1 hour 30 minutes, plus resting


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From the book: Jamie Cooks Italy

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