Chocolate Dipped Cannoli With Orange Ricotta Filling Food

5-INGREDIENT CANNOLIS

Steps:

• Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

ORANGE CHOCOLATE CANNOLI DIP

Steps:

• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes.
• Pulse the ricotta, confectioners' sugar, orange zest, orange liqueur, if using, and vanilla in a food processor until smooth. Add the chocolate and pulse until well combined. Transfer to a small serving bowl and sprinkle with a little more orange zest. Refrigerate until ready to serve. (Dip can be made up to 1 day ahead and kept refrigerated in an airtight container.)
• Heat about 1/2 inch oil in a large skillet over medium-high heat until it reaches 350 degrees F and line a tray with paper towels. Working in batches, fry the wonton wrappers, turning once, until crispy and golden brown on both sides, 1 to 1 1/2 minutes per batch. Transfer to the lined tray.
• Dust the fried wonton wrappers with confectioners' sugar and serve with the chocolate orange dip.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.