Chocolate Cannoli

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
14 shells
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • Preheat oven to 350 degrees 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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