This recipe is a delightful twist on the traditional cannoli, featuring a rich, creamy chocolate filling instead of the usual ricotta.
The homemade shells add a personal touch and a satisfying crunch.
Ingredients:For the Chocolate Cannoli Shells:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup sweet Marsala wine
- 1 large egg white, lightly beaten
- Vegetable oil, for fryingFor the Cannoli Forms:
- 6 metal cannoli formsInstructions:
- In a large bowl, combine the flour, cocoa powder, sugar, cinnamon, and salt. Mix until well combined.
- Add the butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the Marsala wine, stirring with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- After the dough has chilled, divide it into two pieces. Work with one piece at a time and keep the other covered.
- Roll out the dough on a lightly flared surface to about 1/8 inch thick.
- Cut out circles using a 4-inch round cutter.
- Wrap each circle of dough around a cannoli form, sealing the edges with a bit of the beaten egg white.
- In a deep, heavy-bottomed pot, heat about 3 inches of vegetable oil to 375°F (190°C).
- Fry the cannoli shells a few at a time, turning them as needed, until they are crisp and dark chocolate brown, about 3 to 4 minutes.
- Use tongs to remove the cannoli shells from the oil and drain them on paper towels. Let them cool slightly, then carefully slide the shells off the forms.
- Let the shells cool completely before filling.
For the Chocolate Cannoli Filling:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate.
- Stir the mixture until the chocolate is completely melted and the mixture is smooth.
- Stir in the powdered sugar and vanilla extract until well combined.
- Let the mixture cool to room temperature. Once cooled, beat the mixture with an electric mixer on medium speed until it becomes light and fluffy.
- Once the cannoli shells have cooled completely, use a pastry bag to pipe the filling into each shell.
- Serve the cannoli immediately, or refrigerate them for up to 4 hours before serving.
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