Introduction
Chocolate Hazelnut Cannoli is a delightful twist on the classic Italian dessert. These crispy pastry shells are filled with a luscious chocolate hazelnut ricotta filling, creating a heavenly treat that’s sure to please any dessert lover.
Who This Recipe Is For
This recipe is perfect for those who adore the indulgent combination of chocolate and hazelnut in a traditional Italian dessert. If you’re a fan of creamy fillings encased in a crispy shell, these Chocolate Hazelnut Cannoli are an ideal choice for your sweet cravings.
Why It’s Great
The charm of Chocolate Hazelnut Cannoli lies in the contrast between the crispy shell and the creamy, rich filling. The combination of chocolate, hazelnut, and ricotta creates a luxurious taste that’s perfect for special occasions or a delightful dessert experience.
Ingredients
For the Cannoli Shells:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- Pinch of salt
- 2 tablespoons unsalted butter, softened
- 1/4 cup Marsala wine or white wine
- Vegetable oil for frying
For the Filling:
- 1 1/2 cups whole milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped hazelnuts
- 1/4 cup mini chocolate chips
- Additional powdered sugar for dusting (optional)
Directions
For the Cannoli Shells:
- In a mixing bowl, combine the flour, granulated sugar, cocoa powder, and a pinch of salt.
- Add the softened butter and Marsala wine to the dry ingredients, mixing until a dough forms.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Roll out the dough on a floured surface until it’s about 1/8-inch thick. Using a round cutter or glass, cut out circles approximately 4-5 inches in diameter.
- Wrap each dough circle around a cannoli tube, sealing the edges with a dab of water.
- Heat vegetable oil in a pot or deep fryer to 350°F (175°C). Fry the cannoli shells, a few at a time, until golden and crisp (about 3-4 minutes). Remove using tongs and drain on paper towels. Let the shells cool completely before removing the tubes.
For the Filling:
- In a mixing bowl, combine the drained ricotta cheese, powdered sugar, cocoa powder, and vanilla extract. Mix until well combined and smooth.
- Fold in the chopped hazelnuts and mini chocolate chips until evenly distributed throughout the filling.
- Using a piping bag fitted with a large round tip or a spoon, fill each cooled cannoli shell with the chocolate hazelnut ricotta filling.
- Dust the filled cannoli with powdered sugar just before serving, if desired.
Kitchen Equipment
- Mixing bowls and spoon
- Rolling pin
- Cannoli tubes or molds
- Deep fryer or pot for frying
- Piping bag with a large round tip (optional)
Serving Suggestions
Serve these Chocolate Hazelnut Cannoli as a delightful dessert on a platter. Enjoy them as a sweet ending to a meal or as a standalone treat.
Storage Instructions
Fill the cannoli shells just before serving to maintain their crispness. Store any unfilled shells in an airtight container at room temperature. The filling can be stored separately in the refrigerator for up to two days.
Recipe Variations
Consider dipping the ends of the filled cannoli in melted chocolate and chopped hazelnuts for an extra decadent touch.
Conclusion
Indulge in the decadence of Chocolate Hazelnut Cannoli, where crispy pastry shells meet a luscious chocolate hazelnut ricotta filling. Enjoy these delightful Italian treats that offer a perfect balance of flavors and textures.