Description
Delicious and crispy chocolate cannoli bites filled with a smooth ricotta and mini chocolate chip mixture, perfect as an elegant dessert or sweet snack. This recipe combines a tender cocoa-infused shell with a creamy, sweet filling for an irresistible treat that’s sure to delight.
Ingredients
Scale
Dough
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon white wine or apple cider vinegar
- 1 large egg yolk
- 2 tablespoons unsalted butter, softened
- 1/4 cup water (as needed)
Filling
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
For Frying
- Oil for frying (vegetable or canola)
Instructions
- Make the dough: In a mixing bowl, combine the flour, granulated sugar, salt, and cocoa powder. Mix well. Add the egg yolk, softened butter, and white wine (or vinegar). Gradually add water, a tablespoon at a time, until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes to relax the gluten for easier rolling.
- Prepare the filling: In a separate bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the mini chocolate chips. Cover the filling and refrigerate while preparing the shells so the flavors meld together.
- Roll out the dough: After the dough has rested, divide it into smaller portions for easier handling. Roll out each portion on a floured surface until it is very thin, about 1/16 inch thickness. Use a round cutter or a glass to cut circles approximately 3 inches in diameter for the shells.
- Shape the shells: Wrap each dough circle carefully around a cannoli tube or any similar cylindrical object, ensuring the edges overlap slightly. Seal the edges with a little water to prevent the dough from opening during frying.
- Fry the shells: Heat oil in a deep skillet or pot to 350°F (175°C). Carefully place the wrapped cannoli shells into the hot oil using tongs. Fry for about 2-3 minutes, turning frequently until golden brown and crispy all around. Remove the shells and drain them on paper towels to remove excess oil.
- Fill the shells: When the shells have cooled enough to handle, gently slide them off the tubes. Use a piping bag or spoon to fill each shell generously with the ricotta and chocolate chip filling.
- Serve: Arrange the filled cannoli bites on a serving plate. Dust with extra powdered sugar for a beautiful finishing touch. Serve immediately and enjoy these delightful chocolate cannoli bites as a perfect dessert or party treat!
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- Resting the dough helps to make rolling easier and prevents shrinkage during frying.
- If you don’t have cannoli tubes, tightly rolled aluminum foil can be used as a substitute.
- Fry in small batches to maintain the oil temperature and ensure even cooking.
- Store unfilled cannoli shells in an airtight container to keep them crisp.
