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.
CANNOLI DIP
This dip takes the tastes and flavors of a cannoli and turns it into a wonderful party snack! To serve, break up pizzelle cookies or waffle cones into chip-size pieces to scoop cannoli dip and enjoy! The dip tastes just like the filling from a cannoli, and the pizzelles act as the shell.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.8 g, Cholesterol 38.8 mg, Fat 16.6 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 10.2 g, Sodium 125.4 mg, Sugar 27.3 g
CANNOLI FILLING
Optional: Grated chocolate, for dipping the ends of the cannolli in. 4 Tbsp. of finely chopped candied fruit or chocolate chips/small chunks
Provided by Phil Franco
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Whip the cream until stiff, add the sugar. Now you can add the candied fruit or the chocolate chips, or whatever you like!
- Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.
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
More about "chocolate chip cannoli filling w recipes"
CHOCOLATE CHIP CANNOLI RECIPE | MYRECIPES
From myrecipes.com
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
From myrecipes.com
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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