Chocolate-Cinnamon Cannoli
Chocolate-cinnamon cannoli is a richer, spicier version of the traditional Sicilian sweet. The classic ricotta cream is paired here with dark chocolate and cinnamon, making it a perfect choice for cooler days or festive occasions. As the dark chocolate melts into the cinnamon-flavored ricotta, the aroma immediately fills the kitchen with warmth and creates a nostalgic atmosphere. The key to success is high-quality ricotta and chocolate, as well as properly chilling the cream before filling. This cannoli variation is a perfect choice as a Christmas sweet or as a sweet ending to a winter dinner. For an extra flavor experience, you can mix in a little orange zest or a drop of almond liqueur.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the dark chocolate with a knife or grate it, then set aside. If desired, you can gently melt a portion of the chocolate over a double boiler to make the cream even smoother.
2
Drain the ricotta through a fine-mesh sieve or cheesecloth to remove excess moisture. This helps maintain the cream's consistency and the cannoli shell's crispness.
3
In a bowl, mix the ricotta, powdered sugar, cinnamon, and vanilla extract until smooth. This will be the base of the cream, which we will then enrich with chocolate.
4
Add the chopped chocolate to the mixture and gently fold it in. If you are using melted chocolate as well, stir it in at the end to create a marbled effect.
5
Place the mixture in the refrigerator for at least 10 minutes to firm up slightly, making it easier to fill the shells. This also helps prevent the cream from running out of the pastry.
6
Fill the cannoli shells with the chocolate-cinnamon ricotta cream using a pastry bag or a small spoon. Fill both ends for an aesthetically pleasing result.
7
Before serving, sprinkle with powdered sugar and a pinch of cinnamon, then serve immediately so that the shells remain crisp. If desired, you can also garnish with additional chocolate shavings.
