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
Negroni syrup
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.
James Moffatt
