Citrus, Dark Chocolate and Ricotta Cannoli’s
I have actually made these Cannoli’s on quite a few occasions and in variations each time.
In this recipe I have tweaked to provide you with what I think the best variation (and the easiest as I cheat a little). I’ve made this before with alcohol, pistachios, candied fruit peel, glace cherries, you name it!
I have also made these from scratch (the cannoli shells that is) and to be honest they take a very long time while being fiddly and messy. As I have an Italian grocer down the road buying a pack of 12 shells for $5 is so much more easier.
Cannoli’s are a traditional Italian dessert consisting of fried pastry filled with a cheese filling (usually ricotta or mascarpone). Variations of the filling are also common with cream or custard being piped in the shells.
Also stay tuned on this post, in a few weeks time you will see how I experiment with this recipe to produce a delightful and to die for sweet treat alternative using the fillings.
- 300g fresh ricotta
- ¾ cup of icing sugar
- Finally grated rind on 1 orange
- Finally grated rind of I lemon
- 100g dark chocolate grated
- Mix together all ingredients until smooth.
- Spoon into a piping bag with a star nozzle (Witlon tip size up to you).
- Pipe the filling into the shells generously starting from one end to the other.
- And it’s as simple as that.
- This will fill easily 12 medium size shells or 18 small shells.
- This filling is actually really good as a filling in the middle and on top of a chocolate cake or sponge cake to give a basic cake a twist of variation.
- The filling can also be piped into profiteroles as a change up from cream or custard (I shared my profiterole recipe in January).
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