This is among the very best Italian desserts and the best ending to any Italian dinner. A terrific Italian dish, stemming from Sicily. Fried pastry tubes are filled with a mix of ricotta cheese, sugar, blended peel and chocolate.
The cannoli pastry shell is deep-fried and needs unique cylindrical cannoli mould. Serve as a dessert, treat, with a glass of wine or a cup of tea or coffee.
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 ounce bittersweet or semisweet chocolate, grated
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 tablespoon shortening
• 12 - 14 purchased cannoli shells
• 3/4 cup finely chopped pistachio nuts
• 1 cup whipping cream
2. Stir in 1 ounce bittersweet chocolate.
3. Cover and chill approximately 6 hours.
4. On the other hand, in a little pan, heat and stir 4 ounces bittersweet chocolate and the reducing over low heat up until melted.
5. Get rid of from heat.
6. Transfer to a little bowl.
7. Dip both ends of the cannoli shells in chocolate, letting excess drip off.
8. Sprinkle chocolate ends with pistachio nuts.
9. Position on a cake rack put over waxed paper to dry (about 45 minutes).
10. When chocolate is dry, in a medium bowl, beat light whipping cream at medium speed of an electrical mixer or with a wire whisk up until stiff peaks form.
11. Fold into the ricotta mix.
12. Spoon filling into an embellishing bag fitted with a huge round or open star tip (or spoon into a resealable plastic bag; seal bag.
13. Snip off a little corner of the bag).
14. Pipe filling into shells.
15. Cover and chill as much as 2 hours.
16. Makes 12 portions.
Ingredients:
• 1 15 ounce carton ricotta cheese• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 ounce bittersweet or semisweet chocolate, grated
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 tablespoon shortening
• 12 - 14 purchased cannoli shells
• 3/4 cup finely chopped pistachio nuts
• 1 cup whipping cream
Directions:
1. For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla till virtually smooth.2. Stir in 1 ounce bittersweet chocolate.
3. Cover and chill approximately 6 hours.
4. On the other hand, in a little pan, heat and stir 4 ounces bittersweet chocolate and the reducing over low heat up until melted.
5. Get rid of from heat.
6. Transfer to a little bowl.
7. Dip both ends of the cannoli shells in chocolate, letting excess drip off.
8. Sprinkle chocolate ends with pistachio nuts.
9. Position on a cake rack put over waxed paper to dry (about 45 minutes).
10. When chocolate is dry, in a medium bowl, beat light whipping cream at medium speed of an electrical mixer or with a wire whisk up until stiff peaks form.
11. Fold into the ricotta mix.
12. Spoon filling into an embellishing bag fitted with a huge round or open star tip (or spoon into a resealable plastic bag; seal bag.
13. Snip off a little corner of the bag).
14. Pipe filling into shells.
15. Cover and chill as much as 2 hours.
16. Makes 12 portions.
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