Mini ricotta-filled cannoli

Mini ricotta-filled cannoli

By
From
Little Italy
Makes
20
Photographer
Jacqui Melville

You can purchase mini cannoli shells online or from great Italian delis. Then all you need to do is make the filling and jazz them up with melted chocolate and nuts.

Filing

Ingredients

Quantity Ingredient
350g ricotta
80g caster sugar
40g dark chocolate, finely chopped
50g candied orange peel, finely chopped
1 orange, finely zested

To assemble

Quantity Ingredient
100g dark chocolate, broken
20 mini cannoli shells
50g hazelnuts, finely chopped
50g pistachios, finely chopped

Method

  1. Make the filling by whipping the ricotta in a bowl with electric beaters until smooth. Then mix with the sugar, chocolate, candied peel and zest. Fill the mixture into a piping bag fitted with a small star nozzle and refrigerate until needed.
  2. To assemble, melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl does not touch the water. Take each cannoli shell and dip the ends in the melted chocolate. Then dip into either the hazelnuts or the pistachios. Allow them to dry and set. Pipe the ricotta filling into each shell and serve on a platter.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
bar
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