CHOCOLATE CANNOLI
Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 filled pizzelle.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 289 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 124mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE CHIP CANNOLI PIE
If you like cannolis, you should love this delicious pie. I got this recipe from our local newspaper and it makes a great dessert for the holidays.
Provided by CookingONTheSide
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
- Stir ricotta cheese, sweetened condensed milk, confectioners' sugar and vanilla in medium bowl until blended.
- Stir in chocolate chips.
- Pour into pie crust.
- Bake 45-50 minutes or until crust is golden brown.
- Filling will appear slightly soft.
- Cool completely on wire rack.
- Chill at least 2 hours before serving.
- Garnish with whipped topping, if desired.
CANNOLI WITH CHOCOLATE CHIPS
Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
- Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
- Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 14.7 mg, Fat 7.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 60.5 mg, Sugar 14 g
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CHOCOLATE CHIP CANNOLI RECIPE | MYRECIPES
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Servings 12Calories 151 per servingTotal Time 12 hrs 36 mins
- Place colander in a 2-quart glass measuring cup or medium bowl. Line colander with 3 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon ricotta cheese into colander. Gather edges of cheesecloth; tie securely. Refrigerate 12 hours. Spoon drained cheese into a large bowl; discard liquid.
- Add powdered sugar, cream cheese, cornstarch, lemon rind, vanilla, and cinnamon to drained ricotta; beat with a mixer at medium speed until combined. Fold in chocolate minichips; cover and chill until ready to assemble cannoli.
- Spoon ricotta mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 1 tablespoon into each end of prepared cannoli shells. Serve immediately.
CHOCOLATE CHIP CANNOLI RECIPE | MYRECIPES
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4/5 (4)Calories 340 per servingServings 12
- To prepare ricotta, line a large colander or sieve with 3 layers of dampened cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a large bowl.
- Combine milk and buttermilk in a large, heavy stockpot. Cook over medium heat until a candy thermometer reaches 170°, gently stirring constantly. As soon as the milk mixture reaches 170°, stop stirring (whey and curds will separate at this point). Continue to cook, without stirring, until the thermometer reaches 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard liquid (whey). Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet, and drain 12 minutes or just until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle with salt, and toss gently with a fork to combine. Cool to room temperature.
- Add 2/3 cup of granulated sugar, vanilla extract, and fromage blanc to ricotta; beat with a mixer at medium speed until combined. Cover mixture, and refrigerate.
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