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Chocolate Covered Cannolis
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Cup Ricotta Inpastata cheese
Cup Confectioners' sugar
Tablespoon Pure vanilla extract
Tablespoon Rum
2 Cannoli shells
/2 Pound Semisweet chocolate; melted
Tablespoon Candied lemon peels
Tablespoon Candied orange peels
In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a
pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4
cup of the filling. Line a baking sheet with parchment or waxed paper. Dip
half of each cannoli in the melted chocolate. Sprinkle the remaining half
with the candied lemon and orange peels. Place on the parchment paper and
refrigerate until the chocolate is set. This recipe yields 12 servings.
Chocolate Covered Cannolis
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