Categories: DESSERT/PASTRY

Ingredients

• Ingredients:
• canola oil, for frying
• 45-50 wonton wrappers
• melted chocolate, for garnish, optional
• special equipment: 2 x Cannoli Forms, Set of Four

Directions

1. Instructions:

2. Heat about 2-3 inches of oil in a deep frying pan over medium heat.

3. Meanwhile, prepare the cannoli shells: wrap a wonton wrapper around a cannoli form tightly. Dip your finger in water and rub along the edges. Press well to seal. (If the wrapper isn’t tight enough, or the seam isn’t sealed well enough, the shell will open while frying.) Repeat with all remaining cannoli forms.

4. Before frying, test that the oil is hot enough. Place a small piece of wonton wrapper in the oil- if it rises immediately it’s ready for frying.

5. Fry 3-4 cannoli at a time, depending on the size of your frying pan. Don’t overcrowd the pan or they will open. Fry the cannoli for a couple of minutes (about 2-4) until they are golden brown. Remove from pan and place on paper towel to drain the oil, then set aside to cool. When cooled enough to handle, gently remove the cannoli from the form, and repeat with the remaining wrappers.

6. Once all cannoli have been fried, cooled and removed from the forms, dip the ends in melted chocolate, if desired. Place the dipped cannoli shells on parchment paper to set.

7. At this point you can store the shells in an airtight container for a day or two, or even freeze for later use. Or you can fill immediately, but then you need to serve the within a couple of hours.

8. Fill with Chocolate Mousse or whatever you desire…

9. Chocolate (Nutella) Mousse

10. Ingredients:

11. 1 cup whipping cream or rich’s whip

12. 3/4 cup chocolate hazelnut spread such as Nutella or for a non-dairy option use Schneider’s Delinut

13. 8 ounces cream cheese

14. 1 teaspoon vanilla

15. optional 1/2 cup additional cream, for garnish/serving

16. Instructions:

17. In the bowl of your electric mixer, using the whisk attachment, beat the cream or whip until stiff. (If using extra for garnish, you can whip it together to save time.) Remove whipped cream from mixer and set aside.

18. In the bowl of the electric mixer (no need to wash it between this and the previous use) beat together the chocolate-hazelnut spread, cream cheese and vanilla until combined.

19. Using a rubber spatula, gently fold in the cream (if whipped extra for garnish only use 2/3 of the total amount). Stir gently until all of the cream has been incorporated.

20. Within a couple of hours before serving the cannoli, fill the shells with the mousse. To get the look in the picture, fit a piping bag with a Wilton 1M piping tip and fill it with mousse. Pipe some mouse in to one end of the cannoli shell, ending with a nice tip, then turn around a fill the other end, again ending in a nice tip. Otherwise, just place the mousse in a bag, snip off the end, and pipe it into the shells.

21. Serve the cannoli within a few hours of filling them, alongside the reserved whipped cream.

22. And of course, enjoy!

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