Chocolate Chunk and Apricot Cannoli

Chocolate Chunk and Apricot Cannoli

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Rating

Description

Most people think these Sicilian treats are available only in Italian bakeries. But here's delectable-and easy-proof that you can them at home. We've exchanged the usual addition of candied fruit for the more contemporary one of bittersweet chocolate and apricot preserves. Look for the cannoli shells at Italian markets.

Ingredients

1 cup ricotta cheese (preferably whole-milk)
1/4 cup mascarpone cheese
1/2 cup apricot preserves
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 purchased cannoli shells
Ground coffee
Powdered sugar

Directions

  1. 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).
  2. 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.

Tags

    Food Processor Cheese Chocolate Dessert Freeze/Chill No-Cook Apricot Edible Gift Bon Appétit
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