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Export 14 ingredients for grocery delivery
Step 1
Process flour, cocoa, yolks, egg, liqueur and olive oil with enough of the water to form a soft dough; process until mixture forms a ball. Knead dough on floured surface about 5 minutes or until smooth. Wrap in plastic wrap; refrigerate 1 hour.
Step 2
Divide dough into two portions. Roll each portion through pasta machine set on thickest setting. Fold dough in half; roll through machine, dusting with a little extra flour when necessary. Keep rolling dough through machine, adjusting setting so dough becomes thinner with each roll. Roll to second thinnest setting. Cut dough into 24 x 9cm-squares. Ensure each piece is 5mm short of the ends of the pieces of pasta or metal moulds.
Step 3
Place whichever mould you're using on end of each square. Roll dough around mould; brush overlapping end with a little egg white. Make sure egg white does not touch the mould; press firmly to seal. Repeat with remaining squares.
Step 4
Heat vegetable oil in large saucepan. Deep-fry cannoli, in batches, until crisp; drain on absorbent paper. Carefully remove warm cannoli shells from moulds; cool.
Step 5
Make the ricotta filling. Beat cheese and icing sugar in large bowl with electric mixer until smooth; beat in cooled chocolate and liqueur.
Step 6
Make the chocolate sauce. Combine cream and chocolate in small saucepan, stir over low heat until chocolate melts.
Step 7
Spoon ricotta filling into large piping bag fitted with plain 1cm tube; pipe ricotta filling into cannoli. Serve chocolate cannoli with chocolate sauce and strawberries.
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