Chocolate Cannoli

Instructions

1. In a large bowl, sift together the flour, granulated sugar, ground cinnamon, and fine sea salt.
2. Cut the cold unsalted butter into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add the dry white wine and whisk to combine.
4. Pour the egg and wine mixture into the dry ingredients and stir with a fork until dough begins to come together.
5. Turn out the mixture onto a lightly floured surface and knead gently until a smooth, elastic dough forms, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Meanwhile, place whole-milk ricotta in a fine-mesh sieve lined with cheesecloth and drain over a bowl in the refrigerator for at least 1 hour.
7. Roll out the dough on a floured surface to about 1/8-inch (3 mm) thickness. Cut into 4-inch (10 cm) diameter circles.
8. Wrap each circle around greased metal cannoli tubes, sealing edges with a little water.
9. Heat oil in a deep pot or fryer to 375°F (190°C). Fry cannoli shells in batches until golden and crisp, about 2-3 minutes. Drain on paper towels, cool completely, then carefully remove the tubes.
10. Prepare the chocolate glaze: gently heat the heavy cream in a small saucepan until warm but not boiling, remove from heat and stir in the semisweet chocolate chips until smooth. Set aside to cool slightly.
11. In a medium bowl, combine drained ricotta, sifted confectioners' sugar, vanilla bean paste, and chopped dark chocolate until smooth and evenly mixed.
12. Fold in mini semisweet chocolate chips for texture.
13. Fill a pastry bag fitted with a large plain tip with the ricotta filling and pipe it into the cooled cannoli shells from both ends.
14. Dip each cannoli end briefly into the chocolate glaze and place on parchment paper to set, then sprinkle some extra mini chocolate chips on the glazed ends if desired.
15. Dust the cannoli lightly with additional confectioners' sugar before serving.