FBD

Chocolate Covered Cannolis

Classic cannoli shells filled with sweetened ricotta with rum and vanilla, half-dipped in melted semisweet chocolate and the other half garnished with candied lemon and orange peel.

ItalianVegetarianEasy20 minBy Northstar

Ingredients

Servings
12
  • 2 cup ricotta impastata cheese
  • 1 cup confectioners' sugar
  • 1 tbsp pure vanilla extract
  • 2 tbsp rum
  • 12 each cannoli shells
  • 0.5 lb semisweet chocolate, melted
  • 2 tbsp candied lemon peels
  • 2 tbsp candied orange peels

Instructions

  1. 1

    In a mixing bowl, whisk together the ricotta, confectioners' sugar, vanilla, and rum until smooth.

  2. 2

    Fill a pastry bag with the ricotta mixture. Fill each cannoli shell with about 1/4 cup of filling.

  3. 3

    Line a baking sheet with parchment paper. Dip one half of each cannoli in the melted chocolate.

  4. 4

    Sprinkle the remaining (non-chocolate) half with the candied lemon and orange peels.

  5. 5

    Place on parchment paper and refrigerate until the chocolate is set. Serve chilled.

Tags

italianemerilricottadessertcannolichocolate