Chocolate Cannoli

Name: Chocolate Cannoli
Ingredients: 1 large egg, room temperature; 1/4 cup sugar; 1/4 cup butter, melted; 1/2 teaspoon vanilla extract; 1/4 teaspoon grated lemon zest; 1/8 teaspoon almond extract; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 3/4 cup sugar; 3 tablespoons cornstarch; 1 cup whole milk; 1-1/8 teaspoons vanilla extract; 1 drop cinnamon oil, optional; 1-3/4 cups ricotta cheese; 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped; 1/2 cup chopped pistachios

16 ingredients

4 steps

Ingredients

1 large egg, room temperature
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1/8 teaspoon almond extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup sugar
3 tablespoons cornstarch
1 cup whole milk
1-1/8 teaspoons vanilla extract
1 drop cinnamon oil, optional
1-3/4 cups ricotta cheese
1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
1/2 cup chopped pistachios

Directions

1

In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
2

Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
3

In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely.
4

In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.