Cannoli With Chocolate Drizzle Recipes

CHOCOLATE CANNOLI

Chocolate Cannoli image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 35m

Yield 14 shells

Number Of Ingredients 7

Ingredients

1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells

Steps:

Preheat oven to 350 degrees F.
Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

CHOCOLATE CANNOLI

Chocolate Cannoli image

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

Ingredients

1 large egg, room temperature
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1/8 teaspoon almond extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1 cup whole milk
1-1/8 teaspoons vanilla extract
1 drop cinnamon oil, optional
1-3/4 cups ricotta cheese
1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
1/2 cup chopped pistachios

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 CANNOLI

Chocolate Cannoli image

This is a dessert cannoli. If you can not find the cannoli cones, use sugar cones. The recipe comes from Better Homes and Gardens. Cooking time is chill time.

Provided by Barb G.

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups ricotta cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
12 purchased cannoli cones or 12 sugar ice cream cones (these are NOT cannoli shells)
powdered sugar

Steps:

For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
Sift powdered sugar over cones; Chill UP TO 1 Hour.
Don't let set longer, they will get soggy.

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