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Chocolate Dipped Almond Ricotta Cannoli

Mini Cannoli Shells stuffed with Almond Ricotta Cream and dipped in chocolate
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Prep Time 10 minutes
Soaking Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method

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.

Equipment

  • Blender

Method
 

  1. Place almonds in a large measuring cup and soak in hot water for 3 hours.
  2. Drain almonds and place in a high speed blender with 1/3 cup of powdered sugar and vanilla.
  3. Blend until smooth and taste. Add additional sugar if desired and non-dairy milk if the ricotta cream is too thick. Blend again.
  4. Store the almond ricotta in the refrigerator until ready to use.
  5. Place the chocolate chips in a double boiler or a microwave safe bowl and melt. Add sea salt to melted chocolate if desired.
  6. While the chocolate is melting, stuff each cannoli shell with ricotta cream and place a plate lined with wax paper.
  7. Brush each stuffed cannoli with melted chocolate and place on wax paper.
  8. Refrigerate dipped cannoli until chocolate has hardened.
Serving suggestions: sprinkle with powdered sugar and garnish with fresh fruit and additional chocolate.