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Chocolate Dipped Cannoli
Janice Pattie
An easy version of the classic Italian dessert made with filo pastry and filled with ricotta and chocolate.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Italian
Servings 4
Calories 368 kcal
- 150 g filo pastry 4 sheets of pastry
- 25 g butter melted
- 250 g ricotta cheese
- 50 g dark chocolate chopped
- 1 tbsp Amaretto liqueur
- 1/2 tsp cinnamon
- 2 tbsp icing sugar
Heat the oven to 200C or 180C (fan).
150 g filo pastry, 25 g butter
Lay out one sheet of filo, brush with melted butter and lay another sheet on top.
Using a small plate, cut out two circles per sheet, or more if you are making them smaller. Brush them with more butter.
Wrap the circles of pastry around the cannoli tubes or homemade rolled aluminium foil
50 g dark chocolate, 1 tbsp Amaretto liqueur, 1/2 tsp cinnamon, 2 tbsp icing sugar, 250 g ricotta cheese
Mix the ricotta, 25g of the chocolate, the Amaretto and the sugar.
Fill a disposable piping bag without a nozzle and snip off the end. Fill from both ends with the cheese mixture.
50 g dark chocolate, 2 tbsp icing sugar
Melt the rest of chocolate in a bowl over a pan of simmering water and dip the end of the cannoli into the melted chocolate.
Place onto a plate covered with baking paper and place in the fridge for about an hour until the chocolate and filling are set. Dust with icing sugar.
Calories: 368kcalCarbohydrates: 33gProtein: 11gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 281mgPotassium: 187mgFiber: 2gSugar: 8gVitamin A: 440IUVitamin C: 1mgCalcium: 147mgIron: 3mg