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Prep Time: 50 Minutes Cook Time: 8 Minutes |
Ready In: 58 Minutes Servings: 4 |
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Drizzled with chocolate sauce and loaded with chocolate chips, this will become a chocoholic’s favorite adaptation of the classic Sicilian pastry. From . Recipe Tips: If you don't have cannoli molds, use the thick handle of a metal whisk or another ovenproof tube about 1/2 in diameter. CARBOHYDRATES 11.7 G Ingredients:
16 square wonton skins |
2 tablespoons butter |
1 teaspoon butter |
1 teaspoon ground cinnamon |
1 (16 ounce) container whole milk ricotta cheese |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
4 tablespoons miniature semisweet chocolate chips |
Directions:
1. Preheat the oven to 400°F
2. Coat 2 large baking sheets with cooking spray.
3. In a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
4. Sprinkle with a little cinnamon.
5. Shape into a tube by curling opposite corners around a cannoli mold. Place, seam side down, on the prepared baking sheet.
6. Repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
7. Bake for 7 minutes, or until lightly browned at the edges and set.
8. Remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
9. Gently slide them onto the rack to cool completely.
10. In a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
11. Using an electric mixer on medium speed, beat well.
12. Stir in 2 tablespoons of the chocolate chips.
13. Cover and refrigerate until ready to serve.
14. Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
15. Pipe into the shells from both ends.
16. Place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
17. Microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
18. Stir until completely melted and smooth.
19. Using a fork, drizzle over the cannoli.
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