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Chocolate-Dipped Cannolis

December 20, 2011
tags: ,

Sometimes, I like to pretend I’m Italian.

I just wish I had a big, loud Italian grandmother who could teach me secret family recipes that have been passed down for generations… But I don’t... Instead I have my friends at Food Network, like, Giada, Michael Chiarello, and Mario Batali…. It’s kind of the same thing…

Every Sunday my family has a big family dinner where my family of seven plus our significant others get together, make a lot of food, drink a lot of wine, and make fun of each other the whole time.

It’s always chaotic in the kitchen and there is always someone screaming. There’s never a dull moment in our household, or quiet. Just ask any of our friends or neighbors. That kind of sounds like a stereotypical Italian family, right?

But yes, I do have a point! Last Sunday I was craving Shrimp Scampi and since you can’t have dinner without dessert, I wanted to make something in the theme of Italian! And what’s more Italian than cannolis?! (Probably a lot of things, but I’m not Italian so I wouldn’t know.) 

So cute and easy!

Chocolate-Dipped Cannoli Shells recipe by The Bite-Sized Baker:

1 cup chocolate chips, melted

1 cup pistachios, chopped finely

14 cannoli shells

  1. Place the melted chocolate chips in one bowl and the finely chopped pistachios in another bowl. Dip one end of each shell in the chocolate and then in the pistachios. Place dipped shells on parchment paper and place in fridge until chocolate sets.

Chocolate Cannoli recipe slightly adapted from Michael Chiarello:

1 cup heavy cream

3 tablespoons sugar, divided

1/3 cup bittersweet chocolate shavings

1 teaspoon

Zest of one orange

1 cup fresh ricotta

14 Chocolate-Dipped Cannoli shells

  1. In the bowl of an electric mixer, whip the heavy cream with 2 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, the shaved chocolate, 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.
  2. Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
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