Chocolate Cannoli

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Total Time
58mins
Prep
50 mins
Cook
8 mins

Drizzled with chocolate sauce and loaded with chocolate chips, this will become a chocoholic’s favorite adaptation of the classic Sicilian pastry. From Prevention.com. Recipe Tips: If you don't have cannoli molds, use the thick handle of a metal whisk or another ovenproof tube about 1/2" in diameter. CARBOHYDRATES 11.7 G

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 400°F
  2. Coat 2 large baking sheets with cooking spray.
  3. In a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
  4. Sprinkle with a little cinnamon.
  5. Shape into a tube by curling opposite corners around a cannoli mold. Place, seam side down, on the prepared baking sheet.
  6. Repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
  7. Bake for 7 minutes, or until lightly browned at the edges and set.
  8. Remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
  9. Gently slide them onto the rack to cool completely.
  10. In a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
  11. Using an electric mixer on medium speed, beat well.
  12. Stir in 2 tablespoons of the chocolate chips.
  13. Cover and refrigerate until ready to serve.
  14. Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
  15. Pipe into the shells from both ends.
  16. Place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
  17. Microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
  18. Stir until completely melted and smooth.
  19. Using a fork, drizzle over the cannoli.