Chocolate Chip Cannoli Filling (W/Kahlua & Creme De Cacao)
"Serve inside cannolis or as a dip for pizzelles or other crisp wafer like cookies. This recipe includes Kahlua, Creme de Cacao and chocolate chips, what's more to like? This is my husband's creation, which is his own take on a recipe he learned from an italian friend. This is quite addictive so be careful! UPDATE: I have provided a much smaller version of the recipe (which is how I usually make it), since it originally called for 3lbs of ricotta and you only need that when company's coming! The original recipe would be 6 times the amounts below."
photo by Emily Elizabeth
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup ricotta cheese
- 1⁄4 cup sugar
- 1 teaspoon Creme de Cacao
- 1 teaspoon Kahlua (or Bacardi Light Rum)
- 1⁄3 cup semi-sweet chocolate chips (or to taste)
-
serve with
- pizzelles or even with strawberry
directions
- Mix up cheese and sugar in a large bowl.
- Pour liquors into a shot glass and add slowly and check consistency as you add it ensuring that mixture stays thick and not soupy (drink the leftovers!).
- Stir in chocolate chips (use more or less to your taste). Serve inside cannoli shells or use as a dip for pizzelles or other crisp wafer like cookies (serve immediately once cannoli shells are filled so they do not get soggy).
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Reviews
-
I used a box of waffle cones, I picked up at the ice cream store. Works wonderfully and I don't have to shop for or make cannoli shells. -
Sounds Marvelous, thanks too for the tip of using pizzells. not easy to find cannoli shells anymore without driving to Little italy.
-
very good flavor, just turned out a little too runny after being refrigerated. next time, i think i'll have to cut down the kahlua/creme de cacao to fix that. definitely a keeper. thanks -
Great recipe, but I didn't like the whole chocolate chips. So I shaved a plain dark chocolate candy bar! So so good !!! I will make this many times ! -
I made this for dessert for Easter. I did use white mint chips but will use the semi-sweet next time. Great with strawberries and crisp shells.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
