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Chocolate Cannoli
    Chocolate Cannoli


    Servings: 14
    Prep Time: 20 minutes
    Bake Time: 10 to 15 minutes
    Start to Finish: 20 to 35 minutes
    Times are approximate


    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


    Preheat oven to 350°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.

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