Chocolate Covered Cannoli's

 Chocolate Covered Cannoli's

So, I said to myself…. “Self, are you going to make another typical cannoli recipe?  Or are you going to make a spectacular cannoli recipe?”  So I decided to make a show-stopping cannoli!  A chocolate covered show stopping cannoli!  Now,  I don't profess to be a magician, but I sure can make these disappear within a few seconds when I put them out for friends and family. The problem with cannoli’s is that you can’t save them for very long.  And you can’t really freeze them either.  Your only option is to eat them right away.  Anyone have any objections?

Chocolate Covered Cannoli's

4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
vegetable oil for frying

To make shells, mix flour, sugar and salt in a bowl. Cut in butter.
Add egg yolks; stir with a fork. Stir in wine, 1 tablespoon at a time, with a fork until dough clings together. Form a ball with the dough and let stand for 30 minutes. Roll dough almost paper thin, on a well-floured surface.

Using the rim of a wide glass such as a margarita glass (about 3-4 inches across), make circle imprints into rolled dough. Using a paring knife, make sure circles are cut all the way through. Roll each circle of dough around a metal cannoli tube, overlapping the ends and press to seal, flaring out the edges slightly.

Fry one or two at a time in hot melted shortening for about one minute, turning to brown all sides. Remove from hot grease and drain on paper towels, seam side down. 

Let cool a minute or two before trying to remove metal tube. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end. Leave cannoli shells on paper towel, seam side down to cool completely.

Chocolate Covering

1 (12-ounce) bag semisweet chocolate chips

Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a waxed paper-lined tray to set while you prepare the filling.

Filling

3/4 cup whole milk ricotta cheese (liquid completely drained)
3/4 cup mascarpone cheese
1/4 cup powdered sugar
1/2 teaspoon pure vanilla
1/2 teaspoon ground cinnamon
pinch of salt

Lay a piece of cheese cloth over a bowl and then pour your ricotta over it so that the liquid drains.  Squeeze out any excess moisture in cheesecloth

Mix all ingredients together. Cover and refrigerate until ready to use (at least a couple of hours). When ready to serve, use a Ziploc bag with the bottom corner snipped off or a pastry bag and pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Serve immediately.

You can dip these in whatever topping you like. I sometimes dip them in mini chocolate chips and dust with confectioners' sugar.

I use the Norpro 3660 Stainless Steel Cannoli Forms, Set of 4

to make my shells.  Only $5.65 on Amazon.  Click on the link below to buy yours.

http://www.amazon.com/gp/product/B000LBU1VQ/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000LBU1VQ&linkCode=shr&tag=welchome08-20&linkId=OFBKEHSFDTSVJFFM&refRID=1RK4RKGBFKF22G55DN99

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