Chocolate Anise Cannoli Food

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GAIL'S CANNOLIS



Gail's Cannolis image

These cannoli's are divine! The anise extract mixed with the cinnamon adds wonderful flavor to the creamy mascarpone/ricotta cheese. I bought cannoli's from my favorite Italian restaurant, which made them a breeze to make. These cannoli's will be great on any holiday cookie tray or as a little after-dinner treat. The key is to...

Provided by Gail Charbonneau

Categories     Other Desserts

Time 15m

Number Of Ingredients 8

72 mini cannoli shells; you can buy them or if you have a pizzelle maker you can make your own, as shown in pizzelle instruction booklet.
2 1/4 c whole milk ricotta cheese
2 1/4 c mascarpone cheese
3/4 c powdered sugar
1 1/2 tsp anise extract
1 1/2 tsp ground cinnamon
1 c semi-sweet mini chocolate chips
1 pinch salt

Steps:

  • 1. Put the ricotta cheese in cheese cloth placed in sieve in a bowl and covered overnight.
  • 2. In a large bowl with an electric mixer, combine all filling ingredients except the chocolate chips. Mix well until creamy.
  • 3. Place the filling in a 1-gallon plastic storage bag and chill while you make the cannoli shells. The filling will firm up in refrigerator.
  • 4. Right before you are ready to serve the cannoli, cut a small hole in the corner of the cannoli filling bag.
  • 5. Squeeze the bag to fill the shells from both sides. Put the mini chocolate chips on the ends of the cannoli. Serve immediately.
  • 6. Leftover filling may be frozen for later use. You can also cut this recipe in half.

CHOCOLATE CANNOLI



Chocolate Cannoli image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 35m

Yield 14 shells

Number Of Ingredients 7

1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells

Steps:

  • Preheat oven to 350 degrees F.
  • Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
  • In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
  • Blend the remaining chopped chocolate and pistachios on a plate.
  • To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
  • Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

CHOCOLATE ANISE COOKIES



Chocolate Anise Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield about 2 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
  • Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
  • Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

CHOCOLATE CANNOLI



Chocolate Cannoli image

This is a dessert cannoli. If you can not find the cannoli cones, use sugar cones. The recipe comes from Better Homes and Gardens. Cooking time is chill time.

Provided by Barb G.

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups ricotta cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
12 purchased cannoli cones or 12 sugar ice cream cones (these are NOT cannoli shells)
powdered sugar

Steps:

  • For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
  • Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
  • Sift powdered sugar over cones; Chill UP TO 1 Hour.
  • Don't let set longer, they will get soggy.

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