I need a recipe for chocolate chip cannoli dip. Can any one PLEASE help me out?!
I need a recipe for chocolate chip cannoli dip. Can any one PLEASE help me out?
Additional Details
1 month ago
I had it at a party. I think it may be just like the cannoli filling just served as a dip with broken up pizzelli cookies. But I'm not 100% sure because I didn't taste riccota cheese in there. Does anyone know the recipe? I think it may be a Pampered Chef recipe????
Answers:
1 month ago
I had it at a party. I think it may be just like the cannoli filling just served as a dip with broken up pizzelli cookies. But I'm not 100% sure because I didn't taste riccota cheese in there. Does anyone know the recipe? I think it may be a Pampered Chef recipe????
Ingredients
3/4 cup cornstarch
4 cups milk
1 1/2 cups sugar
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 cup semi-sweet chocolate chips (minis)
3 pounds ricotta cheese
1/2 cup toasted almonds
1/2 tsp orange zest
cannoli shells
Directions
In a saucepan, slowly whisk 1 cup of the milk into the cornstarch. Whisk until smooth. Let sit about 20 minutes.
Add the remaining milk and sugar to the milk-starch and stir over a low heat. Continue stirring until it is thick and smooth. Remove from heat.
Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin" and allow to cool to room temperature.
Add the ricotta cheese, cinnamon, chocolate chips, almonds, and orange zest to the the cornstarch and pipe the filling into cannoli shells.
Note: Presentation is key to great cannolis. You can simply sprinkle with powdered sugar, or dip the ends of each filled cannoli into melted chocolate then chopped nuts. Be creative.
Yummmm...cannoli dip.....
1 8oz pack cream cheese, softened
1/2 C. butter, softened
1/4 t. vanilla
3/4 C. confectioners sugar
3/4 C. mini chocolate chips (You can use the big ones if ya have to!)
3/4 C. finely chopped pecans
Mix all ingredients together.
Chill until ready to serve.
Serve with graham crackers.
Enjoy!!!
try www.allrecipes.com or www.recipesource.com they are the best recipe sites out there!
Chocolate Chip Cannoli
ngredients for Cannoli Shells
1 tbsp. butter
4 oz. all-purpose flour
1 tsp. superfine sugar
1/8 tsp. salt
1 tbsp. Marsala wine
vegetable oil for frying
Ingredients for Ricotta Filling
8 oz. ricotta cheese
4 oz superfine sugar
1/2 tsp. vanilla extract
2 oz. semi-sweet mini chocolate chips
1 oz. chopped candied orange peel, or lemon peel
For Garnish: (optional)
Several 2-3 inch strips of sliced lemon or orange peel
Powdered Sugar
Pistaschio Nuts, chopped very fine Instructions:
To make cannoli shells:
In a large bowl, rub the butter into the flour, add the cocoa powder, sugar,
salt, and marsala. Knead the pastry for about 15 minutes, adding more
wine if necessary until it is smooth and elastic like a pasta dough. Roll out
the pastry as thinly as possible. Using a saucer and knife, cut the pastry
into rounds. Put each around a cannoli tube and seal the edges with a little
water. In a large saucepan, heat 2-3 inches oil and when ready, fry the
cannoli until dark brown, 1-2 minutes. Drain on paper towels and when
cool, slide them off their tubes.
To make the Ricotta Filling:
Combine the ricotta cheese, sugar, and vanilla extract in a bowl and blend until
smooth. Stir in the chocolate chips and the orange or lemon candied peel. Stuff the cannoli with the ricotta mixture, or using a pastry bag fitted with a large straight or star tip; pipe the ricotta mixture into the cannoli shells.
For Garnish: Optional
Dip ends of cannoli in chopped pistachios and sprinkle with powdered sugar, and place lemon or orange strips on top for garnish.
Cannoli Shells
(Makes about 18)
3 cups flour
1/4 cup sugar
Large Cannoli Shells - 48 count
1 tsp. cinnamon
These cannoli shells are a real time-saver for a large gathering.
You can also freeze them and take out how many you need for a family dinner.
Just re-crisp them in the oven for a few minutes
and fill them with your
favorite filling.
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons. white vinegar
2 tablespoons cold water
1 egg white, slightly beaten
Vegetable oil for deep frying
Sift together flour, sugar, cinnamon, and salt.
Cut shortening in with a pastry blender until the pieces are the size of small peas.
Stir in eggs. Blend in the vinegar and cold water.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Add additional flour, if needed, to get a smooth dough.
Wrap in plastic wrap and refrigerate 30 minutes.
Set out 6 aluminum cannoli tubes.
Heat oil in a deep saucepan to 360 degrees F.
Pastry Cream Filling
2 cups milk
1/2 cup sugar, divided
Deluxe Pastry Bag Set
6 large egg yolks
Pinch salt
1/3 cup flour
2 teaspoon vanilla extract
1/2 teaspoon cinnamon
In a saucepan, bring the milk to a boil with 1/4 cup of sugar.
Whisk the egg yolks in a bowl with the salt and remaining sugar.
Sift the flour over the egg mixture and whisk it in until smooth.
When the milk boils, slowly whisk one-third of it into the egg mixture.
Then slowly add the egg mixture to the milk in the saucepan.
You must follow these steps to gradually raise the temperature of the eggs.
If you add them all at once to the hot milk they will curdle.
Return the saucepan to a medium heat and again bring to a boil, whisking continually.
The mixture should begin to thicken. Allow it to boil for another minute.
Remove from heat.
Whisk in the vanilla and cinnamon.
Transfer the pastry cream to a bowl and press plastic wrap against the surface.
Refrigerate until very cold, about 2 hours.
Chocolate: Add 4 ounces of chopped semisweet chocolate to the hot pastry cream as it comes off the heat.
Stir in and allow to sit for 2 minutes, then whisk it in until smooth.