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    Chocolate Covered Cannolis


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    2 cups ricotta cheese
    1 cup powdered sugar
    1 tablespoon pure vanilla extract
    2 tablespoons rum
    12 cannoli shells
    1/2 pound semisweet chocolate, melted
    2 tablespoons candied lemon peel
    2 tablespoons candied orange peel

    Recipe



    In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate. Sprinkle the remaining half with the candied lemon and orange peels. Place on the parchment paper and refrigerate until the chocolate is set. Serves 12.

 

 

 

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