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Title: Chocolate Cannoli
Categories: Dessert Chocolate Italian
Yield: 9 Servings
| FILLING | ||
| 1 | lb | Ricotta; drained |
| 1 | c | Sugar, confectioners |
| 1/2 | c | Walnuts, toasted; chopped |
| 1/3 | c | Chocolate chips, semisweet |
| 1 | ts | Orange peel; grated |
| 1/2 | ts | Lime peel; grated |
| DOUGH | ||
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Sugar, confectioners |
| 1 | pn | Salt |
| 1/3 | c | Beer |
| 1 | tb | Butter, sweet; softened |
| 1 | Egg; beaten to blend | |
| 1 | ts | Vanilla |
| Oil; for deep frying | ||
FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt in large bowl. Make well in center. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well. Gradually draw flour from edge of well into center until all flour is incorporated. Knead dough on lightly floured surface until smooth. Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch squares. Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes. Drain on paper towels. Remove shells from cannoli forms. Cool.
Spoon filling into pastry bag without tip. Pipe filling into cannoli shells.
* Tinned steel cylindrical molds available at most specialty : cookware stores (or Williams-Sonoma).
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