FRESH Ideas: Chocolate Cannolis - KYTX CBS 19 Tyler Longview News Weather Sports

FRESH Ideas: Chocolate Cannolis

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FRESH Ideas

FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on tylerpaper.com

Chocolate Cannolis

INGREDIENTS

1 box large cannoli shells or 2 boxes of small cannoli shells

2 pound container of ricotta cheese

2 cups powdered sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

8 ounces bittersweet baker's chocolate, chopped

1 cup cream

DIRECTIONS

Line a mesh strainer with a paper towel and place over a mixing bowl. Place all of the ricotta in the strainer. Cover with plastic wrap and let drain in the refrigerator overnight. Discard any liquid that collects in the mixing bowl. In another bowl, stir together ricotta cheese, powdered sugar, vanilla and cinnamon and set aside. Place chopped chocolate in a bowl. In a saucepan bring the cream to a boil and remove from heat. Pour the hot cream over the chocolate and stir until all of the chocolate is melted and cream is completely incorporated. Line a baking sheet with wax paper. Dip the bottom and the ends of the cannoli shells in the chocolate and place upside down on the baking sheet. Place in the refrigerator for 15 minutes so chocolate can set. While cannolis are in the refrigerator place the ricotta mixture in a piping bag with a large fluted tip. Pipe the ricotta into each end of the cannoli. Refrigerate until ready to serve.

 

Homemade Cannoli Shells

 

INGREDIENTS

4 cups all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons salt

4 tablespoons margarine

3 tablespoons red wine

1 cup water

1 egg

Vegetable oil, for frying

Metal cannoli tubes, available online

 

On a flat work surface, form well with flour. Add sugar, salt, margarine and wine to the center of the well. Mix with hands, gradually taking small portions of flour into the center. Gradually add water until all ingredients are well blended and dough is compacted. Knead for three to five minutes. Wrap dough in plastic wrap and refrigerate for ten minutes. On a floured work surface roll out to ¼ inch thick. Cut into 3 1/2 inch circles. Position dough circles over cannoli tube. Brush one edge with egg wash; overlap edges on tube to seal. In a large frying pan heat 1 ½ to 2 inches of vegetable oil over high heat. Fry shells until lightly golden. Remove; drain on paper towel. When cool enough to handle, slide off form. Set aside.

 

 

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