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Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Dessert Party
Chocolate Cannoli
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 14 shells
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 858
- Total Fat
- 58 g
- Saturated Fat
- 14 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 10 g
- Cholesterol
- 32 mg
- Sodium
- 841 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 14 shells
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 858
- Total Fat
- 58 g
- Saturated Fat
- 14 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 10 g
- Cholesterol
- 32 mg
- Sodium
- 841 mg
Ingredients
Directions
- 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.
