Prepare to embark on a culinary journey to Sicily, where a timeless dessert awaits. The chocolate cannoli, a masterpiece of Italian pastry, is a symphony of rich flavors and textures. Encased in a crisp, golden shell, this delectable treat is filled with a luscious chocolate cream and often adorned with chocolate chips or cocoa powder.
INGREDIENTS
- For the filling:
- 1 (15 oz) carton ricotta cheese
- ¼ cup granulated sugar
- 4 tsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp finely shredded orange peel
- ¼ cup finely chopped dark or bittersweet chocolate
- 10 homemade or packaged chocolate cannoli shells
- Powdered sugar (for dusting)
- Unsweetened cocoa powder (optional)
- For homemade chocolate cannoli shells:
- 2 cups all-purpose flour
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- ⅛ tsp salt
- ¼ cup shortening
- 2 eggs, lightly beaten
- ¼ cup milk
- 2 tbsp honey
- 1 egg white
- Oil for deep frying
INSTRUCTIONS
- Prepare the filling: In a medium bowl, mix the ricotta cheese, granulated sugar, cocoa powder, vanilla extract, and orange peel until smooth. Gently fold in the chopped chocolate. Cover and chill the filling until ready to use.
- Make the cannoli shells: In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt. Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs, milk, and honey. Add this egg mixture to the flour mixture and stir until it forms a dough. Divide the dough in half.
- Shape the shells: On a lightly floured surface, roll each dough portion into a 16-inch square. Cut each square into sixteen 4-inch squares. Wrap each square around the greased metal cannoli tubes, moistening the dough edges with egg white to seal.
- Fry the shells: Heat oil in a deep fryer or large pot to 350°F. Fry the cannoli shells, a few at a time, for about 1 minute or until golden brown. Use tongs to carefully remove the shells from the hot oil, draining any excess oil from the cannoli tubes back into the pan. Place the shells on paper towels to drain and cool. Repeat with the remaining dough squares.
- Assemble the cannoli: Once the shells have cooled, use a pastry bag fitted with a large open star or round tip to pipe the chilled ricotta filling into each shell. If desired, chill the filled cannoli for up to 1 hour before serving.
- Serve: Before serving, dust the cannoli with powdered sugar and, if desired, a light dusting of cocoa powder. Enjoy!
