Description
These Cannoli Bites are a delightful twist on the classic Italian dessert, offering crispy cocoa-infused shells filled with a smooth, sweet ricotta and mini chocolate chip filling. Perfectly bite-sized and dusted with powdered sugar, they make an irresistible treat for any occasion, combining rich flavors and satisfying textures in just 45 minutes.
Ingredients
Scale
Dough
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon white wine or apple cider vinegar
- 1 large egg yolk
- 2 tablespoons unsalted butter, softened
- 1/4 cup water (as needed)
- Oil for frying (vegetable or canola)
Filling
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Make the dough: In a mixing bowl, combine the flour, granulated sugar, salt, and cocoa powder. Mix well. Add the egg yolk, softened butter, and white wine (or vinegar). Gradually add water, a tablespoon at a time, until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Prepare the filling: In a separate bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips. Cover and refrigerate the filling while you prepare the shells.
- Roll out the dough: After resting, divide the dough into smaller portions. Roll out each portion on a floured surface until very thin (about 1/16 inch thick). Use a round cutter or a glass to cut out circles of dough (about 3 inches in diameter).
- Shape the shells: Wrap each dough circle around a cannoli tube or a similar cylindrical object, sealing the edges with a little water to prevent them from opening during frying.
- Fry the shells: In a deep skillet or pot, heat oil to 350°F (175°C). Carefully place the cannoli shells in the hot oil, frying until they are golden brown and crispy, about 2-3 minutes. Use tongs to turn them for even cooking. Remove the shells and drain on paper towels.
- Fill the shells: Once the shells are cool enough to handle, gently remove them from the tubes. Using a piping bag or a spoon, fill each shell with the ricotta filling.
- Serve: Arrange the filled cannoli bites on a serving plate and dust with powdered sugar. Enjoy these delightful treats as a perfect dessert for any occasion!
Notes
- Make sure the ricotta cheese is well-drained to avoid watery filling.
- If you don’t have cannoli tubes, you can fashion cylinders from aluminum foil.
- Do not overcrowd the frying oil to maintain the temperature and ensure crispy shells.
- Store any leftover filling in the refrigerator and consume within 2 days.
- Use powdered sugar for dusting just before serving to maintain a fresh appearance.
