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Italian Antipasto
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Chocolate Chunk and Apricot Cannoli

Cannoli?s are popular with many Americans who have discovered this Italian treat. It?s a cookie shell, usually filled with sweet cheese and dried fruit or as I prefer, chocolate. The shells can be purchased at an Italian grocery, or if you?re really brave, you can attempt to make them yourself. Really good and fresh ricotta is the key with cannoli, so ORDER it at your local grocery if you have to.

1 cup fresh ricotta cheese
1/4 cup mascarpone cheese
1/2 cup apricot preserves
3 ounce bittersweet, or semi-sweet chocolate, fine chop
6 purchased cannoli shells
Ground coffee
Powdered sugar

In a food processor, combine ricotta, mascarpone and process until blended. Add apricot preserves and process until blended, leaving some "chunks". Add chocolate, using "ON/OFF" turns. (DO NOT PUREE. )

With a pastry bag, pipe the filling into the shell. Sprinkle the open ends with coffee and refrigerate up to 6 hours.

Sprinkle with powdered sugar.