↑

Turnips 2 Tangerines

Fast. Easy. Affordable. Delicious Recipes.

  • Home
  • Recipe Box
  • Work with Us

Chocolate Cannoli

4/25/16 2 Comments

We may earn money or products from the companies mentioned in this post.

Chocolate Cannoli

Cannoli [kan-OH-lee]; sing. Cannolo [kan-OH-loh] An Italian dessert consisting of tubular or horn-shaped pastry shells that have been deep-fried,  then filled with a sweetened filling of whipped ricotta, often with whipped cream and/or mascarpone, bits of chocolate, candied citron, and sometimes nuts. This recipe for Chocolate Cannoli is made in the same way as regular cannoli only unsweetened baking cocoa is added to the dough.

chocolate cannoli

What is Mascarpone?

Mascarpone [mah-skar-POH-nay] Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich, double-cream to triple-cream cow’s milk cheese. Technically it’s not cheese but rather curdled cream because citric or tartaric acid is used rather than rennet. It’s ivory-colored, soft and delicate, and ranges in texture from that of light clotted cream to that of room-temperature butter. It’s versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy’s Friuli region, a favorite blend is mascarpone mixed with anchovies, mustard and spices.

chocolate cannoli
chocolate cannoli

For this Recipe

For this recipe we used a super delicious and creamy Wisconsin mascarpone cheese by BelGioioso Cheese. BelGioioso’s commitment to tradition and excellence carries with it the value of knowing how to make Italian cheeses. In the same way as they were long ago from recipes passed down by generations. As the company has grown, the passion for tradition and quality has never diminished. Tradition, selection of ingredients, location and artisan inspiration are cardinal pillars that make BelGioioso cheesemakers the greatest interpreters of the best Italian cheeses in the US.

0 from 0 votes
Print
Chocolate Cannoli

Fill chocolate cannoli with a lightly spiced mascarpone filling and dot ends of filling with mini chocolate m & m's.

Course: Desserts
Cuisine: Italian
Keyword: cannoli, Chocolate, mascarpone
Servings: 6 servings
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
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.
  4. Press well to seal.
  5. In a deep, heavy cast iron pan, pour enough oil to reach a depth of 3 inches or
  6. use an electric deep-fryer and follow the manufacturer's directions.
  7. Carefully lower two cannoli tubes into the hot oil. Do not crowd pan.
  8. Fry the shells until golden, about 2 minutes, turning so they brown evenly.
  9. 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.
0 from 0 votes
Print
Ricotta Mascarpone Cannoli Filling

So delicious!

Course: Desserts
Cuisine: Italian
Keyword: cannoli, Chocolate, mascarpone
Servings: 6 servings
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, garnish
Directions
  1. Line a mesh strainer with double thickness of cheesecloth.

  2. Place ricotta cheese in strainer, wrap cheesecloth around ricotta cheese, place strainer over medium bowl. Cover with saran wrap.

  3. Place in the refrigerator overnight to drain out the excess liquid.

  4. To make Ricotta Mascarpone Filling:
  5. Beat ricotta, mascarpone, confectioners sugar, vanilla extract, ground cinnamon, and salt together until smooth.
  6. Fold in mini chocolate chips. Cover and refrigerate at least one hour.
  7. Using a pipping bag with a large size tip or use a long handled spoon to fill the cannoli shells.
  8. Roll each end of the filled cannoli shells into the remaining mini chocolate chips.
  9. 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 .

Around the World Recipes Desserts Recipes Easy Recipe Fast and Affordable Fruit Italian Recipes

Comments

  1. Morgan @ Morgan Manages Mommyhood says

    April 26, 2016 at 12:33 pm

    I've made cannoli before, but only the filling and bought the shells – these look so good!

    Reply
    • LNLVNDR says

      April 27, 2016 at 1:21 am

      Hi Morgan,
      Thanks for stopping by~
      This was my first time making the shells, and I will confess,
      I didn't roll them thin enough….but they were fantastic anyway!
      Next time, I think I'll make Cannoli Dip!
      Have a great day,
      Lynn

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome

I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

Recipe Archives

Categories

Recipes
Featured Author
Featured Author
view my recipes
Featured Author

Affiliate disclaimer

This affiliate disclosure details the affiliate relationships of Turnips 2 Tangerines LLC with other companies and products.

Some of the links are "affiliate links", a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission.

The price of the item is the same whether it is an affiliate link or not. Regardless, we only recommend products or services we believe will add value to our readers.

By using the affiliate links, you are helping support the Service, and we genuinely appreciate your support.

  • Recipe Index
  • Home
  • About Me
  • Disclosure Policy
  • Recipes On Tap


about | privacy | disclosure
Copyright ©2019, Turnips 2 Tangerines. All Rights Reserved.
Design by Pixel Me Designs