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.