Chef notes
When it comes to dessert, you can't beat a custom cannoli! I love this approach because it's fun and interactive — the kids absolutely love it. This is my six-year-old son Roman's favorite dessert.
Technique tip: To provide a more professional-looking presentation, use a piping bag with a star tip to pipe the cream into the cannolis.
Swap option: You can use plain instead of impastata ricotta.
Ingredients
- 1½ pounds ricotta impastata (a rich ricotta with low moisture content)
- 9 ounces powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract
- 1/2 teaspoon cinnamon
- 1/4 cup mini chocolate chips
- 24 mini cannoli shells
- cream filling (recipe above)
- powdered sugar, in a small shaker
- 1 cup mini chocolate chips
- 1/2 cup crushed pistachios
- 1/4 cup diced candied orange pieces
- 1/2 cup crushed toasted almonds
- 1 cup toasted shredded coconut
- 2 cups chocolate-hazelnut spread, warmed
- 1/2 cup crushed toffee bits
Preparation
For the cream filling:
1.In a mixing bowl, blend the ricotta impastata with the sugar.
2.Add the vanilla and orange extracts and cinnamon; mix well.
3.Fold in the mini chocolate chips.
4.Scoop ricotta filling into a pastry bag fitted with a star tip.
For the cannoli station:
Fill each cannoli shell with cream filling.
Arrange the remaining add-on ingredients in separate bowls for dipping and garnishing so that people can customize their cannoli!
