Chocolate-Dipped Cannoli

Instructions

1. Drain ricotta in a fine mesh sieve lined with cheesecloth over a bowl, refrigerated, at least 4 hours or overnight before starting.
2. Whisk together flour, sugar, cinnamon, and salt in a large bowl. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Beat the egg and wine together, then add to the dry ingredients. Mix until a rough dough forms, then knead on a lightly floured surface until smooth, about 5 minutes. Wrap in plastic and refrigerate 30 minutes.
4. Heat at least 2 inches of neutral oil in a deep heavy pot over medium heat to 350°F (175°C).
5. Roll out dough between two sheets of parchment or on a floured surface to about 1/8 inch (3 mm) thick. Cut 4x4-inch (10x10 cm) circles. Wrap each circle around a metal cannoli form, sealing edges with a little beaten egg or water.
6. Fry shells in batches, turning occasionally, until golden and crisp, about 2-3 minutes. Remove with tongs and drain on paper towels. Allow shells to cool before removing forms carefully to avoid cracking.
7. In a mixing bowl, combine ricotta, confectioners' sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in mini chocolate chips.
8. Fill a piping bag or a resealable plastic bag with ricotta filling. Pipe the filling into each cooled shell, filling from both ends if possible, until full but not overflowing.
9. Melt chopped dark chocolate in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth.
10. Dip each filled cannoli end into the melted dark chocolate, letting excess drip off. Place on parchment paper to set. Chill 15 minutes to firm the chocolate.
11. Serve cannoli chilled or at room temperature for best texture.