Domenico's Chocolate Cannoli Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Domenico's Chocolate Cannoli
1 pound ricotta, drained if necessary
1 cup powdered sugar
1/2 cup walnuts, toasted and chopped
1/3 cup semisweet chocolate chips
1 teaspoon grated orange peel
1/2 teaspoon grated lime peel
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon powdered sugar
1/3 cup beer
1 tablespoon unsalted butter at room temperature
1 egg, beaten to blend
1 teaspoon vanilla extract
Vegetable oil for deep frying
For filling: Purée ricotta and sugar in processor until smooth.
Transfer to large bowl. Mix in next 4 ingredients. Cover and
refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring
filling to room temperature before using.
For dough: Combine the flour, baking powder, sugar and pinch of salt
in large bowl. Make well in center. Add beer, butter, half of egg
(reserve remainder for another use) and vanilla to well. Gradually
draw flour from edge of well into center until all flour is
incorporated. Knead dough on lightly floured surface until smooth.
Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch
squares. Wrap 1 square around each cannoli form,* brushing edges
with water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350 degrees F. Add
cannoli in batches and cook until golden brown, turning
occasionally, about 4 minutes. Drain on paper towels. Remove shells
from cannoli forms. Cool. Spoon filling into pastry bag without tip.
Pipe filling into cannoli shells.
* Tinned steel cylindrical molds available at most specialty
Source: Domenico's on Fisherman's
Wharf - Monterey, California - Courtesy of Bon Appetit, October,
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