Chocolate dipped cannoli

  • Preparation Time15 mins
  • Serves12
  • DifficultyEasy
3 tbsps amaretto
1 tsp ground cinnamon
160ml double cream
80ml icing sugar
40g unsalted chopped pistachios
90g ricotta cheese
12 prepared cannoli shells
120ml melted chocolate
1) In a large bowl, whip together amaretto, cinnamon, double cream and icing sugar until soft peaks form.

2) In a medium bowl, combine the pistachios and ricotta and stir in half of the whipped cream. Gently fold in the remaining whipped cream. Fill a pastry bag with no tip with the mixture to fill the cannoli shells.

3) Dip the tips of the cannoli into the melted chocolate. Place the sheet tray in the refrigerator for 2 hours or until filling and chocolate is set.

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