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Cannoli with Ricotta Cream with Bittersweet Chocolate and Almonds

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes about 6 cups Tip: This ricotta cream filling for cannoli has bits of almond paste, chocolate and toasted almonds for incredible texture and flavor.
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
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 by Rochelle Palermo, Food Editor at

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
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: David Reviewed: 10/01/2011
This is an excellent recipe fro Cannolis. I leave out the toasted almonds, but the filling is excellent, particularly the next day. The filling firms up a bit and is more in line with the cannoli filling used at the best Italian bakeries.
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