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Chocolate Cannoli

Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.—Taste of Home Test Kitchen
  • Total Time
    Prep: 45 min. + cooling Cook: 5 min./batch
  • Makes
    12 filled pizzelle

Ingredients

  • 1 large egg, room temperature
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • FILLING:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup whole milk
  • 1-1/8 teaspoons vanilla extract
  • 1 drop cinnamon oil, optional
  • 1-3/4 cups ricotta cheese
  • 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
  • 1/2 cup chopped pistachios

Directions

  • 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.
Nutrition Facts
1 each: 289 calories, 15g fat (8g saturated fat), 47mg cholesterol, 124mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 8g protein.

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