thepioneerwoman
Chocolate-Dipped Mocha Cannoli
Oh hello there, beautiful. There’s something irresistible about that ruffle of mocha pastry cream peeking out of a chocolate-dipped cannoli shell.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
Melt the chocolate wafers as instructed on the package. Pour into a tall, narrow container.
2
Use tongs to dip the shells into the melted chocolate, one half at a time. Let the excess drip off, then place on a waxed paper-lined cookie sheet. Refrigerate to set.
3
Meanwhile, process powdered sugar, orange zest, and cocoa in a food processor until combined. Add the ricotta and process again until smooth.
(10 Oz. Size) Chocolate Melting Wafers, Candy Melts, Or Almond Bark2 packagesOrange, Zest Only1
4
Beat the cream with the whisk attachment until stiff peaks form. In a small bowl, stir together the vanilla and espresso powder. Add that mixture and the ricotta mixture to the whipped cream. Fold until completely combined.
5
Spoon the mixture into a large piping bag fitted with a star tip, such as a Wilton 1M. Pipe the mixture on each side, from the middle out. Sprinkle with chocolate crispearls or mini chips. Refrigerate for at least ⏱️ 30 minutes before serving, up to 1 day. (They’re still edible after one day, but the chocolate filling doesn’t look as fresh.)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...