Chocolate and Peanut Butter Ricotta Cannoli


20 serves
30 minutes


A break from Italian tradition to put Peanut Butter in Cannoli but Ricotta is still the backbone of this delicious dessert!

Piping bags are helpful but mixture can also be spooned into shells.




¾ cup Ricotta
1 cup Peanut Butter
1 cup Icing Sugar
70g Dark Chocolate
1 tspn Cocoa Powder
40-50 Small Cannoli Shells


1 Combine peanut butter, icing sugar and ricotta in a food processor. Process until smooth.
2 Remove half of the mixture from the food processor and set aside. This will be your light coloured peanut butter filling.
3 Place the dark chocolate in a microwave safe bowl. Heat chocolate until melted, stopping every 30 seconds to stir.
4 Sift the cocoa into the remaining mixture in the food processor.
5 Start food processor again with cocoa added. Pour in dark chocolate to combine. This is your dark chocolate peanut butter filling.
6 Put mixture into piping bags. Pipe dark mixture into one side of cannoli shell and light mixture into other side. Repeat until mixtures are finished. Recipe should make 40-50 cannoli in small shells.

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