Chocolate Cannoli
Submitted by shoney
Homemade chocolate cannoli with beer-leavened fried shells filled with sweetened ricotta, chocolate chips, toasted walnuts, and orange and lime zest. An Italian pastry shop classic made from scratch.
YIELD
9 servingsPREP
30 minCOOK
5 minREADY
2 hrsHomemade cannoli from scratch, shells and all. The dough uses beer instead of wine for a lighter, crispier shell that fries up golden and blistered in about 4 minutes. The filling is sweet ricotta pureed smooth with confectioners’ sugar, folded with chocolate chips, toasted walnuts, and both orange and lime zest.
The beer in the dough is the secret weapon. Carbonation creates tiny bubbles that expand during frying, giving the shells that signature blistered, crunchy texture. The alcohol cooks off completely, leaving no beer flavor behind.
The well method for mixing the dough is traditional Italian technique. Flour mounded on the surface with wet ingredients pooled in the center, gradually pulled together, then kneaded smooth. The one-hour rest relaxes the gluten so the dough rolls thin without springing back.
Drain the ricotta well before pureeing. Wet ricotta makes a runny filling that leaks out the ends of the shells. Process it until completely smooth for the creamiest result. The filling can be made a day ahead and refrigerated, but bring it to room temperature before piping.
Chef Tips
- Wrap the dough squares tightly around the cannoli forms and seal with water. Loose dough puffs open during frying.
- Fry in batches. Crowding drops the oil temperature and makes greasy, soggy shells.
- Remove shells from the forms while still warm. They contract as they cool and become impossible to slide off.
- Fill the shells right before serving. Pre-filled cannoli get soggy within an hour.
Variations
- Pistachio cannoli: Replace walnuts with chopped pistachios and dip the filled ends in more crushed pistachios.
- Marsala version: Use Marsala wine instead of beer in the dough for a more traditional Sicilian shell.
- Mini cannoli: Cut the dough into 2-inch squares and use mini cannoli forms for bite-sized party treats.
Ingredients
Directions
FOR FILLING: Purée ricotta and sugar in processor until smooth.
Transfer to large bowl.
Mix in next 4 ingredients.
Cover and refrigerate until well chilled.
(Can be prepared 1 day ahead.)
Bring filling to room temperature before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt in large bowl.
Make well in center.
Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well.
Gradually draw flour from edge of well into center until all flour is incorporated.
Knead dough on lightly floured surface until smooth.
Cover and let stand 1 hour.
Roll out dough out into 12-inch square.
Cut into nine 4-inch squares.
Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350℉ (180℃).
Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes.
Drain on paper towels.
Remove shells from cannoli forms.
Cool.
Spoon filling into pastry bag without tip.
Pipe filling into cannoli shells.
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