Recipes in the world of Flavilo

Milk chocolate cannoli served

Milk Chocolate Cannoli

Milk chocolate is a particularly popular ingredient in the world of modern desserts – loved by many for its softer, sweeter taste. Classically, cannoli are made with a ricotta filling, but the milk chocolate version offers a new, creamy, yet crunchy experience. This dessert is ideal for family events, holidays, or when you crave a little indulgence. The crispness of the pastry and the silkiness of the chocolate cream create a perfect contrast. Tip: due to the higher sugar content of milk chocolate, it is worth using less powdered sugar in the cream, or even omitting it altogether. Use quality chocolate, as it determines the character of the flavor. Always fill just before serving to maintain freshness.

Prep Time 45 min
Preparation 10 min
Total 55 min
1400 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 200 g All-purpose flour
⭕ 30 g Granulated sugar
⭕ 30 g Butter
⭕ 1 Egg
⭕ 40 ml Dry white wine
⭕ 1 pinch Salt
⭕ 120 g Milk chocolate
⭕ 80 ml Heavy cream
⭕ 30 g Powdered sugar
⭕ 1 tsp Vanilla extract
⭕ 500 ml Oil for frying

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    Preparation Steps

    1

    In a large bowl, combine the flour, sugar, and salt. Add the softened butter, egg, and white wine. Knead until you have a smooth, elastic dough. Cover and refrigerate for at least 30 minutes. This step helps with easier rolling and shaping.

    2

    For the filling, heat the heavy cream over medium heat. Remove from heat and add the finely chopped milk chocolate. Stir until smooth, then flavor with vanilla extract and powdered sugar. Cool to room temperature, then refrigerate until the mixture thickens into a spreadable cream.

    3

    On a lightly floured surface, roll out the dough thinly. Cut into 10x10 cm (approximately 4x4 inch) squares. Wrap each square around metal cannoli forms, moisten the edges, and press firmly to seal so they don't open during frying.

    4

    Heat the oil to about 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Drain on paper towels. Once cooled, carefully slide them off the forms.

    5

    Using a piping bag, fill the cooled shells with the cream from both ends. It's important to fill them just before serving so the shells remain crisp. The filling will be creamy and smooth thanks to the milk chocolate.

    6

    Dust the tops with powdered sugar. No further decoration is needed – the silky chocolate cream and crispy pastry are a perfect combination. Serve on their own, or with an espresso as a dessert.