Top Review by smltheppl
Perfect! I only made the filling and it was exactly what I wanted my filling to taste like. The mascarpone cheese made it so creamy and smooth. I chose not to add the Amaretto and instead of grated chocolate, I added a handful of mini chocolate chips. After filling the shells, I then dipped each end into more of the chips. I neglected to notice the chilling time until after I'd made the filling, so I put it into the freezer for about 20 minutes and that seemed to work just fine. To fill the shells, I spooned the filling into a ziploc bag and then snipped off the end and that worked great as a piping bag. I used premade shells from World Market and they were good. And I also bought shells from my local Italian Deli and they had cinnamon added to them and that was great! So I'd recommend adding some cinnamon to the shells if you're making them yourself.
- 2 cups flour
- 1⁄8 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 cup butter
- 1 egg, slightly beaten
- 1⁄4 cup white wine
- 1 cup ricotta cheese
- 1 cup mascarpone
- 3⁄4 cup confectioners' sugar, sifted
- 1 tablespoon Amaretto (optional)
- 3 ounces semisweet chocolate, grated
- 1⁄4 cup confectioners' sugar, sifted
Directions See How It's Made
- SHELLS: Combine flour, salt and sugar in a medium bowl.
- Cut in butter until mixture resembles coarse meal.
- Stir in beaten egg.
- Gradually stir in wine, mixing well.
- Shape dough into a ball, cover and refrigerate 30 minutes.
- Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
- Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
- Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
- Moisten seam with water to seal.
- Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
- Fry cannoli shells one minutes, or until golden brown.
- Drain on paper towels and cool about 5 seconds.
- Remove the form and cool cannoli shells completely.
- FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
- Put ricotta in a processor and process until smooth.
- Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
- Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
- Pipe, or spoon. filling into shells.
- Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
- NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.