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  Chocolate Cannoli
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 152
Ingredients:

MMMMMFILLING

1 lb Ricotta, drained
1 cup Sugar, confectioners
1/2 cup Walnuts, toasted, chopped
1/3 cup Chocolate chips, semisweet
1 tsp Orange peel, grated
1/2 tsp Lime peel, grated

MMMMMDOUGH

1 cup Flour
1 tsp Baking powder
1 tsp Sugar, confectioners
1 pinch Salt
1/3 cup Beer
1 tbsp Butter, sweet, softened
1 Egg, beaten to blend
1 tsp Vanilla
Oil, for deep frying
Instructions:
FOR FILLING: Puree 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 350F. 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
: cookware stores (or Williams-Sonoma).
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