Cannoli with Ricotta Cream with Bittersweet Chocolate and Almonds

By sexyswamprat

Ingredients
  • One 8.8-ounce package almond paste

  • 1 1/2 15-ounce containers whole-milk ricotta cheese

  • 1 1/2 cups chilled whipping cream

  • 3 tablespoons amaretto liqueur

  • 3 tablespoons confectioners' sugar

  • 1 1/4 teaspoons ground cinnamon

  • 10 ounces bittersweet chocolate, chopped

  • 1 1/4 cups sliced almonds, toasted

  • Other necessary item:

  • Cannoli Shells

Directions
  1. Blend almond paste in food processor until coarse crumbs form. Transfer almond crumbs to large bowl. Add ricotta cheese; stir to blend.

  2. Combine cream, Amaretto, confectioners' sugar and cinnamon in another large bowl. Using electric mixer, beat cream mixture until firm peaks form. Fold whipped cream into ricotta mixture. Fold in chopped chocolate and toasted sliced almonds. (Mixture can be prepared 1 day ahead. Cover and refrigerate.)

  3. Spoon cream mixture into pastry bag. Just before serving, pipe filling into cannoli shells.


Nutritional Facts

Servings
1
per Serving
Yield
Makes about 6 cups
Calories
142
Fat. Total
10g
Fiber
1g
Carbohydrates
Total
10g
Sodium
20mg
% Cal. from Fat
63%
Cholesterol
18mg
Protein
4g

desserts dessert

3 replies

sexyswamprat
sexyswamprat 2008-11-12 23:30:42 -0600 Report

Cannolis are my absolute favorite dessert in the world. This is a great recipe. You can either buy or make your cannoli shells. This will change your nutrition facts.