Chocolate Cannoli

Ingredients

• 2 cups
  all-purpose flour
• 1 1/2 teaspoons
  unsweetened baking cocoa powder
• 1/2 teaspoon
  ground cinnamon
• 1/2 teaspoon
  salt
• 2 tablespoons
  sugar
• 3 tablespoons
  olive oil
• 1 teaspoon
  white wine vinegar
• 1/2 cup
  Marsala wine
• 1 large
  egg, separated, (you will need the egg white only)
• metal
  cannoli tubes
• 2 quarts
  vegetable oil for frying

Cooking Directions

1. In a large bowl, whisk together the flour, sugar, cocoa, cinnamon and salt. Stir in the oil, vinegar, and enough wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 to 5 minutes. Shape dough into a ball. Cover with plastic and let rest in the refrigerator from 2 hours to overnight.
2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large work surface and roll the dough until the dough is about 1/16 to 1/8″ thin. The dough must be thin to fry up light and crispy. You can use a pasta machine or pasta roller to roll out the dough so that it is thin enough. Cut out dough into 3 to 5-inch circles.
3. Roll a dough round each cannoli tube and dab a little egg white on the dough where the edges overlap. Press well to seal.
4. In a deep, heavy cast iron pan, pour enough oil to reach a depth of 3 inches, or use an electric deep-fryer and follow the manufacturer’s directions.
5. Carefully lower two cannoli tubes into the hot oil. Do not crowd pan. Fry the shells until golden, about 2 minutes, turning so they brown evenly.
6. Lift cannoli tubes with a wire skimmer or large slotted spoon out of oil. Using tongs, grasp the cannoli tubes at one end. Very carefully remove cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels to drain. Repeat with remaining tubes.While they are still hot, grasp tubes with a pair of tongs to remove shells from cannoli tubes. Place shells on cooling rack until ready to fill.

Ingredients

• 3/4 cup
  whole milk ricotta, drained overnight
• 3/4 cup
  mascarpone cheese
• 1/2 cup
  confectioners’ sugar
• 1 teaspoon
  vanilla extract
• 1/2 teaspoon
  ground cinnamon
• pinch of
  salt
• 3/4 cup
  mini chocolate chips
• 1/4 cup
  mini chocolate chips, garnish
• 1/4 cup
  melted mini chocolate chips, garnish
• 2 to 4 tablespoons
  cocoa powder

Cooking Directions

1. Place ricotta cheese into a strainer, place strainer over medium bowl. Cover with saran wrap. Place in the refrigerator overnight to drain out the excess water.
2. To make Ricotta Mascarpone Filling:
3. Beat ricotta, mascarpone, confectioners sugar, vanilla extract, ground cinnamon, and salt together until smooth. Fold in mini chocolate chips. Cover and refrigerate at least one hour.
4. Using a pipping bag with a large size tip, fill the cannoli shells. Roll each end of the filled cannoli shells into the remaining mini chocolate chips.
5. Drizzle melted chocolate over the filled cannoli shells, sprinkle with cocoa powder.

Recipes On Tap

Moravian Spice Cookies , Spicy Dark Chocolate Fudge  and Chocolate Crinkle Cookies .