Sicilian Cannoli with Chocolate Ricotta Filling

After months of delaying, finally today I made this long due cannoli that I've promised to DS. When I asked him to taste it, he ate not only one but three.

Original Recipe: Genius Kitchen Cannoli Shells

Ingredients for the shells:

1 1/3 cups flour

1 tbsp shortening/butter

1 pinch of salt

1/2 tsp sugar

*Apple juice

Oil for deep frying

Mix together flour, shortening, salt and sugar. Add apple juice to make a stiff dough. Knead the dough until smooth. Roll into a ball, wrap in a plastic and let it sit for 1 hour.

Roll the dough on floured surface as thin as possible without tearing it. Cut out a disc and wrap it around the cannoli tubes. Seal the end with water. Certain recipe called for egg yolk.

Deep fry the shells slightly brown, remove the tubes slowly and continue fry it until it turn golden brown. Remove from oil and let the shells drain and cool.

I hold the seam with the thong so that it will stay seal during frying

Chocolate Ricotta Filling

300g ricotta

30 g chocolate, melted

20 g icing sugar

**1 tsp vanilla extract

Extra:

Icing sugar for dusting

Melted dark chocolate

Mix all the ingredients until smooth. Place the filling in the pastry bag fitted with big tip. Pipe the filling into cool shells. Dust with icing sugar and melted chocolate. 

Serve immediately!

Recipe from Chocolate Ricotta Filling by Little Pastry Box

* Original recipe called for dry wine

** Original recipe called for marsala

•