CHOCOLATE CHUNK AND APRICOT CANNOLI

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Chocolate Chunk and Apricot Cannoli image

Categories     Food Processor     Cheese     Chocolate     Dessert     Freeze/Chill     No-Cook     Apricot     Edible Gift     Bon Appétit

Yield Makes 6

Number Of Ingredients 7

1 cup ricotta cheese (preferably whole-milk)
1/4 cup mascarpone cheese
1/2 cup apricot preserves
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 purchased cannoli shells
Ground coffee
Powdered sugar

Steps:

  • Puree ricotta in processor. Blend in mascarpone. Add preserves; process until incorporated but some small chunks remain. Add chocolate; mix until just blended, using on/off turns (do not puree).
  • Transfer mixture to pastry bag without tip. Pipe into shells. Sprinkle ends of cheese filling with coffee. Chill until cold. (Can be made 6 hours ahead. Keep refrigerated.) Sift powdered sugar over cannoli.

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