Chocolate Cannoli | Better Homes & Gardens | Better Homes & Gardens 17/01/2020, 23)31

Chocolate Cannoli

To save time, fill purchased cannoli cones with a quick chocolate filling for this easy-to-make dessert recipe.

Start-To-Finish: 1 hr Servings: 10

Cook: 1 min per batch Max Servings: 12

Chocolate Cannoli Andy Lyons

Ingredients

1 15 ounce carton ricotta cheese

¼ cup granulated sugar

4 teaspoons unsweetened cocoa powder

1 teaspoon vanilla

½ teaspoon finely shredded orange peel

¼ cup finely chopped dark or bittersweet chocolate

10 – 12 Homemade Chocolate Cannoli Shells or packaged cannoli shells

Powdered sugar

Unsweetened cocoa powder (optional)

Directions

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.

Meanwhile, if using, prepare Homemade Chocolate Cannoli Shells.

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.

Nutrition Facts (Chocolate Cannoli)

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Per Serving:

381 calories; 18 g total fat; 6 g saturated fat; 65 mg

cholesterol; 89 mg sodium. 46 g carbohydrates; 3 g fiber; 10
g protein;

Homemade Chocolate Cannoli

Ingredients

2 cups all-purpose flour

½ cup sugar

½ cup unsweetened cocoa powder

⅛ teaspoon salt

¼ cup shortening

2 eggs, lightly beaten

¼ cup milk

2 tablespoons honey

1 egg white

Oil for deep frying

Directions

In a medium bowl, stir together all-purpose flour, sugar cocoa powder, and salt. Using a pastry blender, cut in
shortening into flour mixture until mixture resembles coarse crumbs.

In a small bowl, stir together eggs, milk, and honey. Add egg mixture to flour mixture. Stir just until mixture forms a ball.
Divide dough in half.

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 lightly around one end of greased metal cannoli cylinders.

In a small bowl, lightly beat 1 egg white. Moisten overlapping dough with egg white; press gently to seal.

Fry cannoli shells, a few at a time, in deep, hot vegetable oil (350°F) about 1 minute or until golden brown. Using tongs,
carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on

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paper towels. Cool. Repeat with remaining squares.

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