CHOCOLATE CHUNK AND APRICOT CANNOLI
Categories Food Processor Cheese Chocolate Dessert Freeze/Chill No-Cook Apricot Edible Gift Bon Appétit
Yield Makes 6
Number Of Ingredients 7
Steps:
- Puree ricotta in processor. Blend in mascarpone. Add preserves; process until incorporated but some small chunks remain. Add chocolate; mix until just blended, using on/off turns (do not puree).
- Transfer mixture to pastry bag without tip. Pipe into shells. Sprinkle ends of cheese filling with coffee. Chill until cold. (Can be made 6 hours ahead. Keep refrigerated.) Sift powdered sugar over cannoli.
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perkakra Harrison
[email protected]These cannoli look amazing! I can't wait to try them.
Tia Jade
[email protected]I'm not a big fan of cannoli, but these were actually pretty good.
Yogan Roy
[email protected]The cannoli shells were a bit difficult to make, but the filling was delicious.
Moses Kallon
[email protected]These cannoli were a bit too sweet for my taste, but they were still good.
Emmanuel Muthui
[email protected]I would definitely make these cannoli again.
Kelli Thomas
[email protected]These cannoli were delicious! The filling was creamy and flavorful, and the shells were crispy and flaky.
Filipole Se nah
[email protected]The chocolate chunks and apricots were a great combination. The cannoli were also very easy to make.
Ashfaq Jutt
[email protected]These cannoli were easy to make and turned out great! The filling was creamy and flavorful, and the shells were crispy and delicious.
Nanda Hulana
[email protected]I loved the unique flavor of these cannoli. The apricots added a nice tartness that balanced out the sweetness of the chocolate chunks.
Ron Tuckey
[email protected]These cannoli were a hit! The combination of chocolate chunks and apricots was delicious, and the cannoli shells were crispy and flaky. I will definitely be making these again.