PISTACHIO CHOCOLATE CHIP CANNOLI CUPS
Steps:
- Preheat oven to 350° F. and spray a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup and bake for 7-10 minutes or until lightly browned. Remove from oven and cool completely on a wire cooling rack.
- In a medium sized bowl or in the bowl of an electric mixer, whisk together all of the ingredients except the chocolate chips and pistachios. Divide the filling into the cooled wonton cups and top with mini chocolate chips and chopped pistachios.
Nutrition Facts : Calories 85 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 82 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHOCOLATE CHIP CANNOLI CUPCAKE
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
- Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
- Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
- For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
- For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
- To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.
CHOCOLATE CHIP CANNOLI COOKIE CUPS
When you can't decide between cookies or something a little fancy, these cute Cannoli Cookie Cups are the answer! Chewy, bite-sized chocolate chip cookie cups are filled with classic cannoli cream, then sprinkled with your favorite garnishes.
Provided by Erica
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.
- In a medium mixing bowl, whisk flour, salt, cinnamon, and baking soda; set aside.
- In a second large mixing bowl, cream butter and brown sugar until light in color, 2-3 minutes. Add egg and vanilla and beat until combined.
- Gradually beat in the flour mixture until just combined. Fold in chocolate chips.
- Roll the dough into 1-inch balls and place in muffin pan cavities. Bake 10-12 minutes, until cookies are lightly golden but still slightly dough in the center.
- Remove from the oven and, using a rounded teaspoon, immediately press down into the center of each cookie cup to create a small well.
- Cool in plans for 10 minutes, then remove to cooling rack to cool completely.
- Make Cannoli Dip. Pipe each cookie with cannoli cream. Garnish with crushed pistachios, toasted almonds, or chocolate chips.
Nutrition Facts : ServingSize 1 g, Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 1 g, Sugar 9 g
CHOCOLATE CANNOLI
Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 filled pizzelle.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 289 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 124mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY
Here's what you need: cake mix, ricotta cheese, mascarpone cheese, powdered sugar, vanilla, mini chocolate chips, dark chocolate, coconut oil
Provided by Matthew Johnson
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with liners and cooking spray.
- Prepare cake mix according to its directions.
- Fill liners about ¾ of the way up with the cupcake batter.
- Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
- Allow the cupcakes to cool completely.
- In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
- Fold in the mini chocolate chips.
- Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
- Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
- Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
- Put the cupcakes in the freezer for about 1 hour or until firm.
- Melt the dark chocolate and coconut oil together.
- Carefully, dip the tops of the cupcakes into the melted chocolate.
- Place in the refrigerator to firm up if need be.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 3 grams, Protein 8 grams, Sugar 43 grams
CANNOLI WITH CHOCOLATE CHIPS
Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
- Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
- Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 14.7 mg, Fat 7.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 60.5 mg, Sugar 14 g
CANNOLI CUPS
Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.
Provided by UgotEspo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
- Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
- Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
- When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g
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4.2/5 (6)Total Time 2 hrsCategory DessertCalories 78 per serving
- Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.
- In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.
- Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
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4/5 (4)Calories 340 per servingServings 12
- To prepare ricotta, line a large colander or sieve with 3 layers of dampened cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a large bowl.
- Combine milk and buttermilk in a large, heavy stockpot. Cook over medium heat until a candy thermometer reaches 170°, gently stirring constantly. As soon as the milk mixture reaches 170°, stop stirring (whey and curds will separate at this point). Continue to cook, without stirring, until the thermometer reaches 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard liquid (whey). Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet, and drain 12 minutes or just until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle with salt, and toss gently with a fork to combine. Cool to room temperature.
- Add 2/3 cup of granulated sugar, vanilla extract, and fromage blanc to ricotta; beat with a mixer at medium speed until combined. Cover mixture, and refrigerate.
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