Inner Chef

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Sicilian Cannoli

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Sicilian Cannoli (Bucca de Beppo’s)                         Serves: 6


3 cups Ricotta cheese

½ cup granulated sugar

4 oz. chocolate, chopped

2 oz. plain, roasted pistachio nuts, chopped ( I bought the ones with shells…it was way cheaper)

6 Tbsp. Frangelico

12 cannoli shells (you can purchase these at International food stores or make your own)*

1 cup Chocolate custard

2 Tbsp. powdered sugar


Place the cheese, sugar, chopped chocolate, Frangelico, and nuts in a large bowl and mix well. Spread chocolate custard over the bottom of a large serving platter. With a tip-less pastry bag, fill the cannoli shells. Place the cannolis on the chocolate custard, sprinkle with powdered sugar and serve.

Italian ricotta is usually made form sheep or water buffalo’s milk and has a nutty taste; American ricotta is made from cow’s milk and is sweeter and milder. Either will work for this recipe, but they create very different results.

*Inner Chef Note: I could not find cannoli shells so I used the sugar ice cream cones…worked out great!



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