Chocolate Chip Cannoli

Chocolate Chip Cannoli
Adapted from find.myrecipes.com
Chocolate Chip Cannoli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from find.myrecipes.com

Ingredients

  • Ricotta:

  • 1

    gallon 1% low-fat milk

  • 4

    cups low-fat buttermilk

  • 1/4

    teaspoon kosher salt

  • 2/3

    cup granulated sugar

  • 1/2

    teaspoon vanilla extract

  • 6

    ounces fromage blanc

  • Shells:

  • Cooking spray

  • 1/3

    cup granulated sugar

  • 1/2

    teaspoon ground cinnamon

  • 6

    (18 x 14–inch) sheets frozen phyllo dough, thawed

  • 3

    tablespoons butter, melted

  • Remaining ingredients:

  • 2

    ounces semisweet chocolate, divided

  • 2

    tablespoons sifted powdered sugar

Directions

1. To prepare ricotta, line a large colander or sieve with 3 layers of dampened cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a large bowl. 2. Combine milk and buttermilk in a large, heavy stockpot. Cook over medium heat until a candy thermometer reaches 170°, gently stirring constantly. As soon as the milk mixture reaches 170°, stop stirring (whey and curds will separate at this point). Continue to cook, without stirring, until the thermometer reaches 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard liquid (whey). Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet, and drain 12 minutes or just until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle with salt, and toss gently with a fork to combine. Cool to room temperature.

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