Chocolate Cannoli Cups
The Dough
2cups flour
1/2 cup + 3 TBSP cocoa powder
1 1/2 cups sugar, divided
4 TBSP butter, at room temperature
1 cup almond rum or dry marsala
The Filling
1 cup heavy whipping cream
2/3 cup mascarpone or ricotta cheese
2/3 cup raisins, optional -
1 cup chopped pistachios, divided
1 cup semi sweet chocolate chips, the mini ones work best
Combine all the ingredients for the dough together, using only 7 TBSP of sugar, reserving the rest for the filling. Mix everything together until it form into a soft dough, then refrigerate for 15 minutes to allow it to set.
For the filling, start by whipping the cream to a firm peak. Then fold in the rest of the ingredients, including the rest of the sugar. Put the filling into the refrigerator until you are ready to use it.
preheat the oven to 425* F or 200* C
spray a muffin pan with cooking spray.
Cut the dough into thirds, and use only one third at a time, keeping the rest wrapped in plastic to keep it moist until you are ready to use it.
Place the thin dough rounds in the muffin pan and bake for about 12-15 minutes, or until they are crisp. Allow them to cool completely before adding the filling.
To fill the cups, add about 1 heaping tsp of filling to each cup and spread it out to evenly fill the cup. Top each cup with some chopped pistachios. Enjoy!!!!!!
The Dough
2cups flour
1/2 cup + 3 TBSP cocoa powder
1 1/2 cups sugar, divided
4 TBSP butter, at room temperature
1 cup almond rum or dry marsala
The Filling
1 cup heavy whipping cream
2/3 cup mascarpone or ricotta cheese
2/3 cup raisins, optional -
1 cup chopped pistachios, divided
1 cup semi sweet chocolate chips, the mini ones work best
Combine all the ingredients for the dough together, using only 7 TBSP of sugar, reserving the rest for the filling. Mix everything together until it form into a soft dough, then refrigerate for 15 minutes to allow it to set.
For the filling, start by whipping the cream to a firm peak. Then fold in the rest of the ingredients, including the rest of the sugar. Put the filling into the refrigerator until you are ready to use it.
preheat the oven to 425* F or 200* C
spray a muffin pan with cooking spray.
Cut the dough into thirds, and use only one third at a time, keeping the rest wrapped in plastic to keep it moist until you are ready to use it.
Place the thin dough rounds in the muffin pan and bake for about 12-15 minutes, or until they are crisp. Allow them to cool completely before adding the filling.
To fill the cups, add about 1 heaping tsp of filling to each cup and spread it out to evenly fill the cup. Top each cup with some chopped pistachios. Enjoy!!!!!!
