Chocolate Cannoli of Blood Orange Cream with Blood Orange Chocolate Sauce
Master this recipe to wow your guests. Trust us. It’s worth your time.
- 250 grams flour
- 2 tablespoons Dutch cocoa
- 1 small pinch salt
- 60 grams butter, melted
- 70ml white wine
- 30 grams sugar
- 1 egg yolk
- Vegetable Oil
Blood Orange Mousse
- 130ml blood orange juice
- zest of 1 Blood Orange
- 50 grams egg yolk
- 100 grams sugar
- 10 grams gelatin
- 200 ml cream
- 20 grams mascarpone
Chocolate Blood Orange Sauce
- 125 grams sugar
- 60 grams dark chocolate
- 200 ml blood orange juice
- 50ml cream
to make the orange cream
In a large bowl, whisk together the egg yolks, sugar, and orange zest.
In a small saucepan, bring the blood orange juice up to the boil then pour over the sugar mixture and whisk together. Pour the mixture back into the saucepan over medium low heat until the mixture coats the back of the spoon, but do not boil. Take off the heat, add in the gelatin and leave to cool at room temperature.
Whisk the cream and mascarpone together until semi stiff peaks form, and fold through the blood orange once cooled. Leave to set for 3 hours.
to make the chocolate sauce
In a medium size pot, carmelise the sugar then deglaze with the blood orange juice and reduce by half. Add the cream and bring up to a boil, finish by adding the chocolate, once the chocolate has melted through remove from the heat, set aside.
to make the cannoli dough
In a food processor, add all the ingredients and pulse until a dough starts to form, transfer onto a lightly floured bench and bring the dough together with your hands to form a ball. Cover in cling wrap and leave to rest at room temperature for an hour.
Cut the cannoli dough into three pieces then, working with one piece at a time, feed through the rollers of a pasta machine, starting on the widest setting, rolling and folding and reducing settings notch by notch, until dough is 2mm thick.
Using a 10cm round cookie cutter, cut out the circles, and transfer onto a floured tray, re rolling the dough a second time won’t be a problem.
Working with one circle at a time (keep remainder covered with a tea towel), place a cannelloni tube on top of the dough in the middle. Fold the pastry corners inwards around the tube so the corners overlap, brush lightly with egg white and press together to seal.
Heat oil in a deep-fryer or deep saucepan to 180C. Deep-fry cannoli in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil will spit), drain on absorbent paper, cool slightly, then slide cannoli shells off tubes. Cannoli shells will keep in an airtight container for a week.
Pipe the blood orange cream into each cannoli, dust them with icing sugar, and serve with the warm chocolate sauce.