CHOCOLATE CANNOLI
Cannoli are fantastic. Traditionally they're bigger than mine and contain chunks of candied fruit, nuts and chocolate, but I wanted to go a bit more delicate, and ricotta is the filling hero here. It is helpful to buy some metal cannoli tubes, which you can get online--just squeeze them to 2 centimeters (3/4 inch) in diameter before use.
Provided by Jamie Oliver
Categories dessert
Time 1h30m
Yield 24 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of olive oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in plastic wrap and leave to rest for 1 hour.
- Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180 degrees C (350 degrees F) on a thermometer. Meanwhile, roll the dough into a large sausage about 4 centimeters (1 1/2 inches) in diameter. Keeping the rest of the dough covered with a clean, damp tea towel, slice off a 1/2-centimeter-thick (1/4-inch-thick) disc and roll into a ball, then flatten out on a flour-dusted surface to 2 millimeters (1/16 inch) thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you've used up all the dough.
- Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts and serve.
CHOCOLATE ALMOND MOUSSE CANNOLI
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 cannolis
Number Of Ingredients 8
Steps:
- Put the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and allow to stand for 1 minute before stirring with a rubber spatula until smooth and combined. Place a piece of plastic wrap directly on the surface of the mixture and allow to cool to room temperature. Once cooled, add the powdered sugar and whip to soft peaks with a hand mixer.
- In a second medium bowl, whisk the ricotta and amaretto until smooth and combined. Gently fold in half of the chocolate whipped cream to incorporate. When just a few streaks remain, add the remaining chocolate cream. Continue to fold until completely combined.
- Spoon the mousse into a 1-gallon resealable plastic bag and massage it toward one corner. Snip off the corner. Insert the snipped tip of the bag into the middle of a cannoli shell and gently squeeze to fill the shell, pulling out as you go. Repeat on the opposite end of the shell. Dip each end in the chopped almonds, then press a cherry into both ends. Repeat with the remaining shells.
- Serve immediately or chill in the fridge for up to an hour. Sift some powdered sugar over the top before serving.
CHOCOLATE CANNOLI
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
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.
CHOCOLATE-DIPPED CANNOLI WITH ORANGE RICOTTA FILLING
Steps:
- For the chocolate:
- Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling.
- For the filling:
- Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.
CHOCOLATE CANNOLI SANDWICH COOKIES
Steps:
- Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
- and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)
- To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.
CHOCOLATE CANNOLI
Provided by Michael Chiarello : Food Network
Categories dessert
Time 35m
Yield 14 shells
Number Of Ingredients 7
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.
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CLASSIC CANNOLI
True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker (another nod to the old country) and then lightly fried and dipped in chocolate and pistachios. The result? A dessert that is delizioso.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3 dozen
Number Of Ingredients 17
Steps:
- Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
- With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.
- Make the shells: Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
- Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
- Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
- Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
- Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip one end of each cannoli shell into chocolate and then into pistachios. Let set 15 minutes on parchment paper.
- Transfer filling to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826). Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.
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CHOCOLATE CANNOLI - BETTER HOMES & GARDENS
From bhg.com
Servings 10Total Time 1 minCholesterol 65mg 22%Calories 381 per serving
- For filling, in a medium bowl stir together ricotta cheese, granulated sugar, 4 teaspoons cocoa powder, vanilla, and orange peel until almost smooth. Fold in chocolate. Cover and chill until needed.
- Spoon filling into a pastry bag fitted with a large open star or round tip. Pipe filling into cannoli shells. If desired, cover and chill for up to 1 hour. Before serving, sprinkle cannoli with powdered sugar and, if desired, additional cocoa powder.
CHOCOLATE CANNOLI - PIES AND TACOS
From piesandtacos.com
5/5 (2)Total Time 7 hrs 30 minsCategory DessertCalories 120 per serving
- Mix the flour, cocoa powder, sugar and salt in the bowl of a stand mixer, or any bowl if you plan on kneading by hand.
- A few hours or the day before making the filling, line a strainer with a double layer of cheesecloth, and place it over a bowl. Pour the ricotta on the strainer, and cover it with the overhanging cheesecloth. Insert it in the fridge and let it drain for a few hours, squeezing gently if you wish. This is very important because otherwise the filling will be way too wet to be piped in the cannoli.
- Melt the chocolate in the microwave at 15 second intervals, stirring in between, until completely melted.
- Don’t assemble until you are ready to serve or serve within the next couple hours because if you let the filled cannoli sit, the shell gets soggy. I like to keep the filling in a piping bag inside my fridge and the shells stored in a airtight container on my counter. When ready to serve to my lucky guests, I simply pipe the filling in. Fresh, crispy and delicious! Perfection!
CHOCOLATE CANNOLI | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 24Total Time 1 hr 30 minsCategory DessertsCalories 192 per serving
- In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.
- Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.
- Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.
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