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    Cherry Cannoli Dip with Chocolate Chunks

    Cherry Cannoli Dip with Chocolate Chunks

    Most people are familiar with an infamous ice cream flavor that combines the tart flavors of cherries with the rich flavor of chocolate. We thought Valentine's Day would be a great time to re create those flavors in a delicious cannoli dip! 

    This dip uses our cannoli cream recipe, then combines the syrup found in high end maraschino cherries, with dark chocolate chunks to create the perfect balance of cherry and chocolate. 

    We found that you needed a lot of syrup to get that cherry flavor, so this filling is a little too loose to fill cannoli with. If you have your heart set on filling cannoli, try to find extra dry ricotta impastata, or let your dip sit in the fridge overnight. 

    Here is what you'll need:

    16 oz of cannoli filling (if you're making it yourself, make sure you drain the ricotta over night to get some of the moisture out.) Our recipe is here

    1/2 cup of maraschino cherries, washed and crushed by hand

    2 tbsp of cherry syrup (see our note on cherries below)

    1/4 cup of dark chocolate chunks or chips

    Optional: red food coloring 

    Before we begin, lets talk about cherries. Almost everyone is familiar with those bright red cherries that top ice cream sundaes, but here we suggest splurging on a different kind of cherry, Fabbri Amarena or Luxardo cherries. Made in Italy, these cherries have a more complex flavor that those bright red orbs we're familiar with stateside.  Their syrup is thicker, a little goes a long way here, and keeps our cannoli cream from getting too thin.  If you're going to use American maraschino cherries, we recommend taking the juice from the container and boiling it on the stove until it reduces by half, then mixing it into the filling

    After you've sorted out your cherry juice, this filling is easy! Simply combine crushed cherries, chocolate chinks, cherry syrup and cannoli filling and you're done! Refrigerate until you're ready to serve, then serve with cannoli chips for dipping. 

    Original Cannoli Chips with Chocolate Cherry dip  

    Hot Chocolate Cannoli Dip

    Hot Chocolate Cannoli Dip

    January is a month for cozying up by a roaring fire, spending time inside, and relaxing after the chaos of the holidays.  We can't think of a better way to spend it than with this easy Hot Chocolate inspired cannoli dip!  

    Serve with powdered sugar cannoli chips, or for a take on spiced Mexican hot chocolate, our cinnamon chips, this is sure to make those chilly winter days a lot cozier and delicious.  

    Here is what you'll need

    1 15oz package of ricotta cheese (drained of excess whey for extra smooth dip)

    2 tbsp of cocoa powder (more on this later)

    3/4 cup of powdered sugar

    1 tsp of vanilla extract

    1 tbsp of chocolate syrup (optional)

     

    Hot Chocolate Cannoli Dip - Golden Cannoli Recipes

     

    For extra smooth dip drain the ricotta in a cheesecloth or clean dish towel overnight.  Removing that excess moisture will let your ricotta whip up fluffier than mixing it straight from the carton.  

    In a large bowl add ricotta, cocoa powder, vanilla, chocolate sauce, and powdered sugar.  Beat by hand to incorporate, then use a whisk or a hand mixer to whip into a smooth fluffy dip. Taste, and add more sugar or chocolate to taste. To get a more "hot chocolate flavor" add more chocolate syrup, for a more sophisticated dark chocolate flavor add more cocoa powder.  

    Dutch Processed or Natural Cocoa? Dutch processed is going to be darker in color, and a little more mellow and rich in flavor.  Natural cocoa is more common and probably what you have in your home already (Hershey's cocoa is natural) and is a more bitter paler version.  Both work in this recipe, use whichever appeals to you most! 

    Serve in a mug topped with marshmallows and or chocolate chips.  Chocolate ricotta dip can be made in advance and stored in an airtight container, reference the date on your ricotta for how long it can be kept.  

     

    Hot Chocolate Cannoli Dip with Original Cannoli Chips

    Cannoli Cupcakes

    Cannoli Cupcakes

     

    After the chaos of the holidays we're tired of big fancy desserts, lots of tiny cookies, and frankly, any cooking project that require a lot of work. These cannoli cupcakes are easy and impressive. Use our pre mixed cannoli cream to make these an even simpler dessert that is sure to WOW. 

     

    Cannoli Cupcakes with Chocolate chips and original cannoli chips

    You'll need:

    One white or yellow boxed cake mix prepared to package directions

    1/2 tsp of orange zest

    1 tsp of cinnamon

    I large bag of Chocolate Chip Cannoli Cream OR one recipe of our cannoli cream found HERE mixed with 1 cup of chocolate chips

    Cannoli Chips and additional chocolate chips to top them off

     

    Prepare the box cake as directed, add orange zest and 1 tsp of cinnamon and scoop into a greased or lined muffin tin. Bake according to package instructions. 

     

    Filling Cannoli Cupcakes with Chocolate chip cannoli cream

     

    Let cupcakes cool completely and mix your cannoli cream.  Put cannoli cream in a gallon ziploc bag, or a pastry bag fitted with a star tip.  

    Once the cupcakes have cooled, use a spoon or a small biscut cutter to cut out a 1" x 1" circle in the center of the cupcake.  Fill this with chocolate chip cannoli cream. Finish the cupcake with even more sweetened cannoli cream, or the buttercream frosting of your choice. 

     

    Filling cupcakes with chocolate chip cannoli cream

     

    Top with additional chocolate chips andOriginal Cannoli Chips, refrigerate, and serve.  

    Cupcakes can be made in advance, we don't recommend filling them more than a 12 hours in advance.  

    PS. For a perfect cut in half cannoli cupcake, freeze for 30 minutes, then cut with a clean hot knife (we ran ours under water for 30 seconds).  

     

    Original Cannoli Chip Cupcakes

    Cannoli Chip Toffee

    Cannoli Chip Toffee

    This simple dessert combines a few of our favorite things, rich chocolate, buttery toffee and cannoli chips of course!  Sprinkled with a little flaky sea salt, this addictive treat is guaranteed to be one of the most popular desserts on your holiday table! 
    You'll need:
    2 bags of original cannoli chips (we used powdered sugar)
    2 sticks of butter
    1 cup of packed brown sugar
    2 cups of milk or semi sweet chocolate chips
    flaky sea salt for topping (optional)
     
    We recommend using a half sheet pan, about 10"x15" or something similar.  Other helpful items include: a silicon spatula, an offset spatula, parchment paper or aluminum foil, non stick cooking spray.  
    To start, preheat your oven to 400 degrees F.  Line your baking sheet with parchment paper or aluminum foil.  If using foil, lightly spray with non stick cooking spray.  Line the tray with a single layer of cannoli chips until completely covered.  
    Original Cannoli Chip Toffee
    Melt melt butter, and brown sugar over medium heat.  Once the sugar has dissolved and the mixture is boiling, cook for 3 more minutes.  We recommend using a medium size sauce pan, the butter and sugar mixture can almost double in size when bubbling. 
    Pouring Toffee 
    Immediately spread the hot caramel over the cannoli chips, use the silicon spatula to spread it as evenly as possible over the chips.  Using oven mitts or a potholder, place the tray with the caramel covered chips into the oven.  Bake for 5-7 minutes, checking after 5, until the whole tray is bubbly.  
     Cannoli Chip toffee chocolate chips
    Remove from the oven, immediately sprinkle chocolate chips over the hot toffee.  We like using mini chocolate chips here, they'll melt more evenly and a little faster.  After a few minutes, the chocolate chips should be melted through, use an offset spatula or knife to smooth the chocolate over the toffee. 
     
    Smoothing Chocolate Cannoli Chip toffee
    Sprinkle the melted chocolate with flakey sea salt, chopped nuts, or even more cannoli chips!  Cool completely, then peel parchment paper or foil and break into pieces.  We don't recommend chilling in the fridge, the drastic temperature change can cause the chocolate to become discolored. 
    Sprinkle sea salt to finish cannoli chip toffee
    Once it has been fully cooled at room temperature, finished toffee can be stored in the fridge or in an airtight container for up to 2 weeks (but we're sure it wont last that long!) 
    Salted Dark chocolate toffee with cannoli chips
     
     
     

    Cannoli Pinwheel Cookies

    Cannoli Pinwheel Cookies

     

    Make this year's Christmas extra special with these Cinnamon Cannoli Pinwheel Cookies.  With their eye catching spiral, delicious cinnamon flavor, and secret ingredient (our cinnamon original cannoli chips) they're sure to be the most talked about cookie on your holiday table!  

    These cookies are a bit of a project, but well worth the time.  They're best made over a few hours, so plan in advance before starting this project. The most important step that cannot be skipped is chilling the log of dough before cutting it, so if you don't have time to let the dough rest for 3 hours, these cookies might not be for you. You could however, try one of our other quick cannoli recipes - try our Cannoli Chip Toffee or Cookies and Cream Cannoli Bark if you're short on time.  

    Here is what you need:

    Vanilla Cookie Dough

    1 stick of butter (1/2 cup)

    1 tsp vanilla

    1 egg

    2/3 cup sugar

    1/4 tsp baking powder

    pinch of salt 

    1 1/2 cups of flour

    Cinnamon Cannoli Dough

    6 tbsp butter (3/4 of a stick)

    1/2 tsp cinnamon

    1 egg

    1/3 cup of sugar

    1/2 cup of cinnamon cannoli crumbs

    1/4 tsp baking powder

    pinch of salt

    1 1/2 cups of flour 

    Start with the vanilla dough.  In a medium size mixing bowl (using either a hand beater or stand mixer) cream butter, sugar, salt and vanilla until fluffy.  Add the egg, once fully incorporated, mix in flour, baking powder and pinch of salt. Remove dough from the bowl.  Flatten into a disk, then wrap in plastic and refrigerate for at least an hour.  

    Make the cinnamon cannoli dough in a similar way.  To start make cannoli crumbs.  You can crush them by hand for a coarser texture, using a mallet or rolling pin to crush the chips, but for this recipe we used a food processor to chop them uniformly.  Pour cannoli chips, 1/2 tsp of cinnamon, and the sugar into a food processor and pulse until the chips are finely crushed.  Be careful not to go to let it turn into cannoli butter (yum) so once they start to get fine, open and stir with a spatula.  In the same stand mixer/medium bowl, cream butter and cannoli and sugar mixture.  Once light and fluffy, add the egg and beat until incorporated.  Mix in flour, salt, and baking powder, remove dough from the bowl.  Flatten into a disk and refrigerate for at least an hour.  

     

    Rolling vanilla dough for cinnamon cannoli pinwheel cookies

     

    Flour your table and rolling pin, and roll out your refrigerated vanilla dough into a 18" x 12" rectangle. Set aside, and roll the cannoli dough into a slightly smaller 17" x 11 1/2" rectangle. Lightly mist the vanilla dough with a spray bottle if floury, and place the cinnamon cannoli dough on top of it.  Rolling the dough out on parchment paper can help transport them here too.  

     

    Rolling cannoli and vanilla doughs for cinnamon cannoli pinwheel cookies

     

    Starting on the long side, roll the sheets of dough into a tight spiral, making an effort to squeeze out any air bubbles that form.  Seal the edge (if too floury use a bit of water to help stick) and wrap the log in plastic wrap or parchment paper.  Refrigerate for two hours, or freeze for one.  

     

    Rolling up pinwheel cookies with original cannoli chips

     

    Preheat the oven to 350 F, and line a baking sheet with parchment paper or silicon baking mats.  

    Remove dough from the fridge or freezer, unwrap and place on a clean cutting board.  Using a sharp knife, slice into 1/4" slices.  If frozen, let thaw for about 15 minutes until soft enough to cut.  

     

    Sliced pinwheel cookies, cinnamon sugar cannoli chip cookies

     

    Place cookies on the tray (this should make enough for two baking sheets worth) and either wrap remaining dough, or prepare a second tray.  

    Bake cookies for 12 to 14 minutes, or until they start to feel firm. Remove from oven then transfer to a rack to cool.  

     

    Cinnamon Sugar Cannoli Chip Pinwheel cookies

     

    These cookies are a little soft, they don't have a lot of crunch or snap, but will last for a few days stored in an airtight container.  Freeze extra dough and cut cookies when needed.