PEPPERMINT MOCHA CANNOLI RECIPE BY TASTY
Here's what you need: flour, sugar, salt, instant espresso powder, cold butter, egg, vanilla extract, dry white wine, whole milk ricotta cheese, powdered sugar, cocoa powder, instant espresso powder, candy canes, dark chocolate, oil, cannoli form
Provided by Tasty
Categories Desserts
Yield 4 servings
Number Of Ingredients 16
Steps:
- Separate egg white and egg yolk into two small bowls. Set aside.
- In a large bowl, whisk together flour, sugar, salt, and 1 teaspoon instant espresso powder. Add the butter and work into the flour mixture with your fingertips until it reaches a sandy consistency.
- Add the egg yolk, vanilla extract, and white wine. Mix together first with a wooden spoon, then finish by kneading it out on a lightly floured surface with your hands until the dough comes together and becomes smooth. Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
- Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
- To make the filling: in a medium bowl whisk together the ricotta cheese, powdered sugar, cocoa powder, and ¾ teaspoon instant espresso powder. Refrigerate until ready to pipe. If the ricotta is especially wet, first remove excess moisture by patting it down with paper towels.
- Remove the chilled dough and divide in half. Roll out to as thin as possible on a lightly floured surface. Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness). Wrap dough around a lightly greased cannoli form and seal with egg white.
- Heat oil to 350˚F (175˚C) and carefully lower the cannoli forms into the hot oil. Fry until golden on all sides. Remove from oil and set on paper towel to drain and cool.
- Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness).
- Remove the cooled pastry and dip ends in melted chocolate and roll in crushed candy canes. Place on wax paper to set.
- Wrap dough around a lightly greased cannoli form and seal with egg white.
- Before serving, pipe the ricotta mixture into the cannoli. Dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 701 calories, Carbohydrate 85 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, Sugar 20 grams
STARBUCKS PEPPERMINT MOCHA
Very close to the real thing. This recipe is amazing. I became obsessed with the real thing but at $5 a pop I deicided that I needed to find a cheaper alternative. So I went on the search for the recipe and the right machine and I experimented and Ta Da, we have a WONDERFUL knockoff.
Provided by Nikki C.
Categories Beverages
Time 8m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
- Add espresso
- Add Peppermint syrup.
- Steam milk and add to remainder of cup.
- Garnish with whipped cream and sugar crystals.
- Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don't let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice:
- Buy a $30 machine (Mr. Coffee ECM250 is good).
- Put water into carafe up to band and put into machine.
- Put coffee (any kind of finely ground) into filter head and pack down well.
- Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk.
- Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe).
- Follow recipe and enjoy!
Nutrition Facts : Calories 273.3, Fat 15.8, SaturatedFat 9.7, Cholesterol 51.2, Sodium 199.9, Carbohydrate 26.4, Fiber 5.3, Sugar 0.3, Protein 15.3
HOLIDAY PEPPERMINT MOCHA
Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I've also stirred in coffee liqueur instead of peppermint. -Lauren Brien-Wooster, South Lake Tahoe, California
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through., Remove from heat; stir in liqueur. If desired, serve with whipped cream.
Nutrition Facts : Calories 197 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 234mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
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