Cannoli Duo Recipe
Espresso crunch and pumpkin pie spiced ricotta, dark chocolate chips & chocolate sauce
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Ingredients
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Cannoli shells (about 12 shells)
Espresso crunch ricotta filling
Pumpkin pie-spiced ricotta filling
Chocolate sauce & garnish
Method
Cannoli shells (about 12 shells)
- 1
Make the dough
In a large bowl combine flour, sugar and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. In a small bowl whisk together milk, wine, egg yolk and vinegar. Add wet ingredients to flour mixture and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly (about 2 minutes) until smooth. Form into a disk, wrap in plastic and refrigerate for at least 1 hour.
- 2
Roll and shape
Divide chilled dough into 3 pieces. Working with one piece at a time, roll dough very thin (about 1/16 inch) on a lightly floured surface. Using a 4-4.5 inch round cutter (or freehand), cut circles. Brush one edge of a circle with a little water or egg white, wrap around a metal cannoli tube, sealing the edge so it overlaps slightly. Repeat to make about 12 shells. Keep covered with a towel while you work to prevent drying.
- 3
Fry shells
Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry 2–3 wrapped shells at a time, turning, until golden brown and blistered, about 1.5–2 minutes per side. Remove with tongs and drain on paper towels. While still warm, carefully slide shells off the tubes and place on a rack to cool completely. Brush shells lightly with clarified butter for extra shine once cooled.
- 4
Dust
Dust cooled shells with powdered sugar just before filling.
Espresso crunch ricotta filling
- 5
Prepare ricotta
Place ricotta in a fine-mesh sieve set over a bowl and drain in the refrigerator for 30–60 minutes to remove excess whey (this ensures a thicker filling).
- 6
Flavor and finish
Transfer drained ricotta to a bowl. Stir in espresso powder (or 2 tsp cooled brewed espresso), confectioners' sugar, vanilla and lemon zest until smooth. Fold in mini dark chocolate chips and the crushed espresso wafer cookies (or crisped semolina) to provide the espresso crunch texture. Taste and adjust sweetness or espresso intensity as desired. Chill until ready to fill (at least 15 minutes).
Pumpkin pie-spiced ricotta filling
- 7
Prepare ricotta
As with the espresso filling, drain the ricotta in a fine-mesh sieve for 30–60 minutes to achieve a thick, pipeable texture.
- 8
Mix pumpkin spice filling
In a bowl combine drained ricotta, pumpkin purée, confectioners' sugar, cinnamon, ginger, nutmeg, cloves and vanilla. Mix until homogeneous and smooth. Fold in mini dark chocolate chips and optional toasted pecans or pepitas for additional texture. Chill for at least 15 minutes to firm.
Chocolate sauce & assembly
- 9
Make chocolate sauce
Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit 1 minute, then stir until smooth and glossy. Stir in butter if using, and allow sauce to cool slightly to a pourable consistency.
- 10
Fill cannoli
Fit a piping bag with a medium round tip and fill one side of the bag with the espresso ricotta and a second bag (or separate tube) with the pumpkin ricotta; alternatively, use two piping bags to pipe both ends of each shell so each cannolo has a different filling half. Pipe fillings into both ends of each shell so they are generously filled but not overstuffed (about 2–3 tablespoons filling per side, depending on shell size). The chilled, drained ricotta fillings should hold shape.
- 11
Garnish and serve
Dip or drizzle the ends of each filled cannoli in chocolate sauce, or spoon sauce over the plate. Optionally press additional mini chips, chopped nuts or crushed espresso wafer onto the ends. Dust lightly with cocoa powder or extra powdered sugar. Serve immediately for best crunch; if storing, keep shells and filling separate and assemble within a few hours to avoid sogginess.
