This delicious Sicilian treat is the perfect ending to a dinner party. Take advantage of the ripe and fresh cherries available during the summer months.
One 475 g tub extra-smooth ricotta cheese
3 tbsp (45 mL) icing sugar
1 tsp (5 mL) vanilla
⅓ cup (75 mL) chopped bittersweet chocolate
⅓ cup (75 mL) dried cherries, chopped
24 cannoli shells (see Tip)
Icing sugar or unsweetened cocoa powder
1 tsp (5 mL) vanilla
⅓ cup (75 mL) chopped bittersweet chocolate
⅓ cup (75 mL) dried cherries, chopped
24 cannoli shells (see Tip)
Icing sugar or unsweetened cocoa powder
Directions
1. Scrape ricotta into fine mesh sieve set over bowl. Let stand for 30 minutes. Place ricotta in another bowl and discard any liquid.
2. Whisk in icing sugar and vanilla with ricotta until smooth. Stir in chocolate and cherries until well distributed.
3. Spoon mixture into piping bag or large resealable bag and cut opening. Pipe mixture evenly into cannoli shells and place on platter. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. (The cannoli shells will soften the longer they sit.)
4. Sprinkle with icing sugar or cocoa powder before serving.
Tip: Look for cannoli shells at Italian delis, specialty food stores and large grocery stores. Some bakeries will sell you empty shells provided you call ahead to order.
2. Whisk in icing sugar and vanilla with ricotta until smooth. Stir in chocolate and cherries until well distributed.
3. Spoon mixture into piping bag or large resealable bag and cut opening. Pipe mixture evenly into cannoli shells and place on platter. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. (The cannoli shells will soften the longer they sit.)
4. Sprinkle with icing sugar or cocoa powder before serving.
Tip: Look for cannoli shells at Italian delis, specialty food stores and large grocery stores. Some bakeries will sell you empty shells provided you call ahead to order.
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