Cannoli Recipe
Toasted Piedmont Hazelnuts, Milk Chocolate, Azelia Chocolate Ricotta Filling
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Ingredients
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For the Cannoli Shells
For the Filling
Method
For the Cannoli Shells
- 1
Make the Dough
In a mixing bowl, combine the flour, cocoa powder, sugar, and salt. Mix well to combine.
- 2
Incorporate Wet Ingredients
Add the unsweetened butter, egg yolk, white wine (or vinegar), and water to the dry ingredients. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 4
Roll Out the Dough
After resting, divide the dough into smaller portions. Roll each portion to about 1/8 inch thickness.
- 5
Cut the Shells
Using a round cutter, cut out circles from the rolled dough. Wrap each circle around a cannoli tube and seal the edges with a bit of water.
- 6
Fry the Shells
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
For the Filling
- 7
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, melted Azelia chocolate, and powdered sugar. Mix until smooth.
- 8
Add Flavor and Texture
Stir in the vanilla extract and milk chocolate chips until evenly distributed.
- 9
Fold in Hazelnuts
Gently fold in the chopped toasted Piedmont hazelnuts into the filling mixture.
- 10
Fill the Shells
Using a piping bag, fill each cooled cannoli shell with the prepared filling.
