Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
English Spinach, Rad...
Quick Cassoulet
Shortbread Lemon Bar...
Spotlight On
Get delicious almond recipes and a chance to win $1000 on Cooking.com!
Comfort Cooking with Daisy: Top these recipes with sour cream.
Nutritious Almond Recipes: Add almonds to delightful dishes.
Sponsored Recipe Challenge: Submit your favorite dessert recipes with almonds.
Home > Recipes > Recipe

Cannoli with Ricotta Cream with Bittersweet Chocolate and Almonds
Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
 Total Time:  15 Minutes
 Yield:  Makes about 6 cups
Cooking.com Tip: This ricotta cream filling for cannoli has bits of almond paste, chocolate and toasted almonds for incredible texture and flavor.
RECIPE INGREDIENTS
One 8.8-ounce package almond paste
1 1/2 15-ounce containers whole-milk ricotta cheese

1 1/2 cups chilled whipping cream
3 tablespoons amaretto liqueur
3 tablespoons confectioners' sugar
1 1/4 teaspoons ground cinnamon
10 ounces bittersweet chocolate, chopped
1 1/4 cups sliced almonds, toasted
Other necessary recipes:
Cannoli Shells
Cannoli with Ricotta Cream with Bittersweet Chocolate and Almonds Recipe at Cooking.com
DIRECTIONS
Blend almond paste in food processor until coarse crumbs form. Transfer almond crumbs to large bowl. Add ricotta cheese; stir to blend.

Combine cream, Amaretto, confectioners' sugar and cinnamon in another large bowl. Using electric mixer, beat cream mixture until firm peaks form. Fold whipped cream into ricotta mixture. Fold in chopped chocolate and toasted sliced almonds. (Mixture can be prepared 1 day ahead. Cover and refrigerate.)

Spoon cream mixture into pastry bag. Just before serving, pipe filling into cannoli shells.

Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.

Serving size = 2 1/2 tablespoons
Recipe reprinted by permission of . All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Makes about 6 cups
Calories: 142
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 10g
Sodium: 20mg
% Cal. from Fat: 63%
Cholesterol: 18mg
Protein: 4g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2010 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Try Fine Cooking Magazine for quick, healthy and innovative recipes.