Cannoli cream.

 

 

Calling all cannoli fans!!!  This cannoli cream can be served in individual ramekins, as filling for your favorite cannoli shells or in little cups for shooters.

If making it to serve in ramekins, it can be made in advance and are always well-received!  You can opt to use berries instead of chocolate as well.  This is a super easy recipe with a lot of impact 🙂

For the cannoli cream:

Ingredients:

16 oz of low fat ricotta cheese
3 tbl of granulated sugar
3 tbl of powdered sugar
1 tsp of vanilla extract
1 tsp of almond extract
1/4 c of chocolate chunks

In a food processor, add the ricotta cheese and blend until creamy.  This step takes about 2-4 minutes.  It should look like this – very creamy and smooth.

Then add the remaining ingredients till almond extract.  Pulse till blended.  Then you can hand mix in the chips/chunks of chocolate or process until well-blended, like I did in the photo above.  Spoon into individual glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator.  Cover and refrigerate for at least an hour or more.  Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shells.

To make the chocolate bowls…   
To make chocolate bowls (yum) – blow up however many balloons (for the bowls) that you need.  I made 5 bowls and used the extra chocolate to cover some pretzel rods.  Okay back on task… I melted about 1 c of chocolate chips in the microwave (on the melting chocolate setting).  Once melted, whisk the chocolate and let it cool down to warm to room temperature.  DO NOT try this with hot chocolate or the balloons will explode and chocolate will go everywhere!

While I wait, line your baking sheet with wax paper.  Then when you’re ready, dip the bottom of the balloon in the chocolate.  Go over it a few times and then place the balloon on the wax paper.  Repeat until all of your balloons have been used.  I then placed my tray in the freezer for about an hour.  Once they were solid, I poked each balloon with a pin and let the air deflate  Work carefully and remove the balloon from each bowl (this takes a careful hand).  Then I placed the bowls back in the freezer until I needed them.  You can fill these with fruit, pudding, ice cream or whatever your heart’s desire.  Super fun!

 

 

— Knead to Cook

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