Best 2 Peppermint Mocha Cannoli Recipe By Tasty Recipes

Indulge in the delightful fusion of peppermint and mocha with our tantalizing Peppermint Mocha Cannoli recipe. This exquisite treat combines the refreshing burst of peppermint with the rich and decadent flavors of mocha, creating a symphony of taste that will leave you craving for more. Our recipe guide includes step-by-step instructions for crafting these crispy cannoli shells from scratch, ensuring a golden and flaky texture. We'll also guide you through creating the velvety smooth peppermint mocha filling, infused with the perfect balance of minty freshness and chocolatey indulgence. Don't miss out on our additional recipe variations, including a delectable Peppermint Mocha Latte, a refreshing Peppermint Mocha Iced Coffee, and a rich and creamy Peppermint Mocha Hot Chocolate. These variations offer a delightful range of options to satisfy every coffee and chocolate enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT MOCHA CANNOLI RECIPE BY TASTY

Peppermint Mocha Cannoli Recipe by Tasty image

Here's what you need: flour, sugar, salt, instant espresso powder, cold butter, egg, vanilla extract, dry white wine, whole milk ricotta cheese, powdered sugar, cocoa powder, instant espresso powder, candy canes, dark chocolate, oil, cannoli form

Provided by Tasty

Categories Desserts

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups flour
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon instant espresso powder
2 tablespoons cold butter, cubed
1 egg, separated
1 teaspoon vanilla extract
½ cup dry white wine
2 cups whole milk ricotta cheese
⅓ cup powdered sugar
2 tablespoons cocoa powder
¾ teaspoon instant espresso powder
2 candy canes, or peppermints, crushed
dark chocolate, for melting
oil, for frying
cannoli form, available at most specialty kitchen stores or online

Steps:

Separate egg white and egg yolk into two small bowls. Set aside.
In a large bowl, whisk together flour, sugar, salt, and 1 teaspoon instant espresso powder. Add the butter and work into the flour mixture with your fingertips until it reaches a sandy consistency.
Add the egg yolk, vanilla extract, and white wine. Mix together first with a wooden spoon, then finish by kneading it out on a lightly floured surface with your hands until the dough comes together and becomes smooth. Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
To make the filling: in a medium bowl whisk together the ricotta cheese, powdered sugar, cocoa powder, and ¾ teaspoon instant espresso powder. Refrigerate until ready to pipe. If the ricotta is especially wet, first remove excess moisture by patting it down with paper towels.
Remove the chilled dough and divide in half. Roll out to as thin as possible on a lightly floured surface. Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness). Wrap dough around a lightly greased cannoli form and seal with egg white.
Heat oil to 350˚F (175˚C) and carefully lower the cannoli forms into the hot oil. Fry until golden on all sides. Remove from oil and set on paper towel to drain and cool.
Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness).
Remove the cooled pastry and dip ends in melted chocolate and roll in crushed candy canes. Place on wax paper to set.
Wrap dough around a lightly greased cannoli form and seal with egg white.
Before serving, pipe the ricotta mixture into the cannoli. Dust with powdered sugar.
Enjoy!

Nutrition Facts : Calories 701 calories, Carbohydrate 85 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, Sugar 20 grams

HOLIDAY PEPPERMINT MOCHA

Holiday Peppermint Mocha image

Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I've also stirred in coffee liqueur instead of peppermint. -Lauren Brien-Wooster, South Lake Tahoe, California

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

4 cups 2% milk
8 packets instant hot cocoa mix
1-1/2 cups brewed espresso or double-strength dark roast coffee
3/4 cup peppermint schnapps liqueur or 1 teaspoon peppermint extract plus 3/4 cup additional brewed espresso
Whipped cream, optional

Steps:

In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through., Remove from heat; stir in liqueur. If desired, serve with whipped cream.

Nutrition Facts : Calories 197 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 234mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use high-quality ingredients: This will make a big difference in the final flavor of your cannoli.
Make sure your ricotta cheese is well-drained: Otherwise, your cannoli filling will be too runny.
Chill your cannoli shells before filling them: This will help them to hold their shape.
Pipe the filling into the cannoli shells just before serving: This will prevent the shells from getting soggy.
Garnish the cannoli with a dusting of powdered sugar, chocolate chips, or crushed peppermint candies: This will add a festive touch to your dessert.

Conclusion:

These peppermint mocha cannoli are the perfect holiday treat. They're easy to make and always a hit with guests. So next time you're looking for a delicious and festive dessert, give these cannoli a try. You won't be disappointed!