Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/4 cup dry white wine
- 1 large egg white, lightly beaten
- 1/4 cup mini chocolate chips
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Cannoli tubes or metal cannoli forms
- Deep-fry thermometer
Step-by-step instructions:
1. In a large bowl, whisk together the flour, granulated sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
2. Add the white wine and egg white to the bowl and mix until the dough comes together. Knead the dough on a lightly floured surface until smooth.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. In a medium bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and heavy cream until smooth. Stir in the mini chocolate chips.
5. Preheat the vegetable oil in a deep fryer or heavy pot to 375°F.
6. Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut the dough into circles using a 3-inch cookie cutter.
7. Wrap each circle of dough around a cannoli tube or metal cannoli form, pressing the edges together to seal.
8. Fry the cannoli shells in the hot oil until golden brown, about 2-3 minutes. Use tongs to remove the shells from the oil and place them on a paper towel-lined plate to cool.
9. Once the shells are cool, gently remove them from the cannoli tubes or forms.
10. Fill a piping bag with the ricotta mixture and pipe it into each end of the cannoli shells.
11. Dust the filled cannoli with powdered sugar and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Vegetable oil should be heated to 375°F.
Serving size:
This recipe makes 12 chocolate chip cannoli.
Nutritional information:
Each cannoli contains approximately 230 calories, 12g fat, 23g carbohydrates, 7g protein, and 80mg sodium.
Substitutions for ingredients:
- Dry white wine can be substituted with white grape juice or apple juice.
- Mini chocolate chips can be substituted with chopped chocolate or chocolate shavings.
- Ricotta cheese can be substituted with mascarpone cheese or cream cheese.
Variations:
- Add chopped nuts or dried fruit to the ricotta filling.
- Dip the ends of the filled cannoli in melted chocolate for an extra chocolatey treat.
- Use different flavored extracts, such as almond or orange, to flavor the ricotta filling.
Tips and tricks:
- Make sure the dough is chilled before rolling it out to prevent it from sticking.
- Don't overfill the cannoli shells or they may become soggy.
- Dust the filled cannoli with powdered sugar just before serving to prevent it from melting into the filling.
Storage instructions:
Store the unfilled cannoli shells in an airtight container at room temperature for up to 3 days. Store the ricotta filling in the refrigerator for up to 2 days.
Reheating instructions:
The cannoli shells can be reheated in a 350°F oven for 5-10 minutes to crisp them up before filling.
Presentation ideas:
Arrange the filled cannoli on a platter and dust with powdered sugar. Serve with fresh berries or whipped cream on the side.
Garnishes:
Dust the filled cannoli with cocoa powder or drizzle with melted chocolate for an extra decadent touch.
Pairings:
Serve the chocolate chip cannoli with a cup of espresso or cappuccino for a classic Italian dessert experience.
Suggested side dishes:
No side dishes needed for this dessert!
Troubleshooting advice:
- If the dough is too dry, add a little more white wine or water to bring it together.
- If the cannoli shells are too thick, roll them out thinner next time.
- If the cannoli shells are too greasy, the oil may not be hot enough or the shells may have been left in the oil for too long.
Food safety advice:
Make sure the oil is heated to the correct temperature to prevent the cannoli shells from becoming greasy or undercooked. Use caution when working with hot oil.
Food history:
Cannoli originated in Sicily and are a traditional Italian dessert. The word "cannoli" means "little tubes" in Italian.
Flavor profiles:
The chocolate chip cannoli has a sweet and creamy filling with a crispy, fried shell. The addition of mini chocolate chips adds a rich chocolate flavor to the dessert.
Serving suggestions:
Serve the chocolate chip cannoli as a dessert after a traditional Italian meal, or as a sweet treat for a special occasion.
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Region: Italian