Figolli Dough Chocolate Orange Cannoli
Ingredients (for around 24)
Figolli Crust:
2 Large Eggs
400g Sugar
1kg Plain Flour
15g Baking Powder
375g Stork Margarine
125g Lard
1 Lemon Zest
Orange Chocolate Fudge:
20g Crushed Peanuts
Powdered Sugar
Directions:
Start with the dough. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Fold in the grated lemon zest and set aside.
In a food processor or a large bowl combine the sifted flour, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
You can substitute the lard with margarine, but it will help to get that flaky dough. It won’t change anything in taste.
Slowly add the sugar/egg mixture until you get a firm slightly sticky dough.
Add some flour and shape it into a ball. Cut it into two, or 4 portions to make it easier to handle, and wrap it in cling film.
Refrigerate for at least 30 minutes.
In the meantime, create the chocolate fudge by chopping the Novi chocolate. Place it in a bowl.
Bring the cream to a gentle boil, and when it starts to form small bubbles, turn off the heat and add it to the chocolate.
Wait for 3 minutes.
Grate the orange zest and gently fold everything together until you get a smooth and silky chocolate cream.
Cover with cling film and refrigerate for an hour until it settles.
When the cream is in the fridge you can start the cannoli shells.
Simply roll out the dough to a 1cm thickness, cut with cookie cutter, and roll it onto cannoli forms. Place them on a baking sheet lined with baking paper.
Bake in a preheated oven 200°c oven for about 16 minutes until they start to get some colour.
When they are ready, let them cool off on a wire rack.
Gently remove them from the cannoli forms. Be very gentle as the shell is very fragile.
Remove the cream from the fridge. It should be pretty solid. Give it a gentle mix and transfer it to a piping bag.
Fill the cannoli with the fudge and dip the ends in crushed peanuts.
Dust with powdered sugar just before serving.