Best 8 Chocolate Chip Cannoli Filling Wkahlua Creme De Cacao Recipes

CANNOLI FILLING

Steps:

• Mix ingredients together and serve on graham crackers.

CANNOLI FILLING

Steps:

• Whip the cream until stiff, add the sugar. Now you can add the candied fruit or the chocolate chips, or whatever you like!
• Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.

CANNOLI WITH CHOCOLATE CHIPS

Steps:

• In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
• Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
• Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

CHOCOLATE LIQUEUR (CREME DE CACAO)

Steps:

• Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly. Stir in chocolate extract, vanilla and vodka.
• Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place.

CANNOLI FILLING

Steps:

• Put ingredients in bowl.
• Mix with spoon until combined.
• Fill shells.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.

CLASSIC CANNOLI

Steps:

• Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
• With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.
• Make the shells: Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
• Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
• Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
• Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
• Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip one end of each cannoli shell into chocolate and then into pistachios. Let set 15 minutes on parchment paper.
• Transfer filling to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826). Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.

CANNOLI FILLING (#1 AND # 2)

Steps:

• Cannoli Filling # 1: (Will fill 8 large cannoli):.
• Cream drained ricotta until very smooth.
• Add chocolate chips, liqueur, orange peel and sugar; mix very well.
• Chill filling until needed.
• Using a very small spoon or pastry bag, fill cannoli shells.
• Refrigerate until ready to serve.
• Cannoli Filling # 2 (Will fill 10-12 cannoli):.
• In a bowl, sift together the sugar, cinnamon and cocoa (if using).
• Mix ricotta well (until creamy) with sifted dry ingredients.
• Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
• Chill mixture until cold before filling shells.
• When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
• Lightly sprinkle the filled shells with Confectioner's sugar.
• Keep refrigerated until ready to serve.
• Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.