Cannoli (Italian Cream Horns)

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You can get the cannoli shells at the Italian deli.

They are very tim consuming to make.

 

 

Cannoli (Italian Cream Horns)

 

Makes 12 servings

Prep: 25 minutes

Chill: up to 8 hours

 

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 to 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 until almost smooth. Stir in 1 ounce

bittersweet chocolate. Cover and chill up to 6 hours.

2. Meanwhile, in a small saucepan, heat and stir 4 ounces

bittersweet chocolate and the shortening over low heat until melted.

Remove from heat. Transfer to a small bowl. Dip both ends of the

cannoli shells in chocolate, letting excess drip off. Sprinkle

chocolate ends with pistachio nuts. Place on a wire rack placed over

waxed paper to dry (about 45 minutes).

3. When chocolate is dry, in a medium bowl, beat whipping cream at

medium speed of an electric mixer or with a wire whisk until stiff

peaks form. Fold into the ricotta mixture. Spoon filling into a

decorating bag fitted with a large round or open star tip (or spoon

into a resealable plastic bag; seal bag. Snip off a small corner of

the bag). Pipe filling into shells. Cover and chill up to 2 hours.

Makes 12 servings.

Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup

unsweetened cocoa powder in with the ricotta cheese.

 

 

 

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