Chocolate Dipped Almond Ricotta Cannoli
Mini Cannoli Shells stuffed with Almond Ricotta Cream and dipped in chocolate
Equipment
- Blender
Ingredients
- 2 cups raw almonds
- 2/3 cup powdered sugar more to taste if desired
- 1 tsp vanilla bean paste
- 2-3 tbsp almond milk if needed to thin ricotta cream
- 2 cups 72% chocolate chips
- 12 mini cannoli shells
Powdered sugar, sea salt, fresh fruit, and additional chocolate for serving if desired.
Instructions
- Place almonds in a large measuring cup and soak in hot water for 3 hours.
- Drain almonds and place in a high speed blender with 1/3 cup of powdered sugar and vanilla.
- Blend until smooth and taste. Add additional sugar if desired and non-dairy milk if the ricotta cream is too thick. Blend again.
- Store the almond ricotta in the refrigerator until ready to use.
- Place the chocolate chips in a double boiler or a microwave safe bowl and melt. Add sea salt to melted chocolate if desired.
- While the chocolate is melting, stuff each cannoli shell with ricotta cream and place a plate lined with wax paper.
- Brush each stuffed cannoli with melted chocolate and place on wax paper.
- Refrigerate dipped cannoli until chocolate has hardened.