Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen, I'm going to show
you how I like to make a cannoli dip, two different flavors.
I'm going to do a traditional cannoli dip flavor and I'm going to do an almond chocolate
flavor.
Now, you love cannoli, I love cannoli, but the truth is, I don't know if it's the pregnancy
or what but the idea of having to fill like 20 mini cannoli shells just kind of sends
me over the edge, so I figured a dip would be a fantastic option if you're having a get
together especially right now if you're doing a back to school or you have people coming
over or you have a neighborhood fall party, just any gathering where you want to put something
together that people will love.
And trust me, people will love these recipes like you would not believe, and they're so
simple and easy - I mean, they're perfect.
So let me run you through the list of ingredients you are going to need.
What I have here is some cream cheese that I have softened, whole milk, ricotta, you
need some confectioner's sugar, this is some ground cinnamon, you can't see because it's
clear but a little bit of almond extract, unsweetened cocoa powder, vanilla, an orange,
you'll also need some mini semi-sweet chocolate chips and anything you want to use as your
dipper.
What I like to use is actually pieces of cannoli, they're called cannoli chips.
They sell them in my regular grocery store, it's basically like a cannoli - a cannoli
shell but instead of them forming it into a shell, they form it into little chips.
So it's beautiful, it's easy to use but you could also use pizzelles if you have those,
goodness, really anything, you could use whatever your heart desires, you could use waffle cones,
broken up into pieces, have fun, be playful!
Alright, let's get started, now my cream cheese has been softened at room temperature but
I want to whip this up a bit so I'm just going to use my handy dandy little mixer here and
I'm just going to let it mix for about a minute.
Awesome, now traditional cannoli filling doesn't require any cream cheese.
I like to add it into a dip because it makes it super creamy.
I think that if you are not going to have it in the cannoli shell, if you're just using
ricotta and that's it, it might just seem a little bit too thin, a little too runny
and almost a little too flavorless, if you will.
So by adding the cream cheese, you're adding lots of thickness, you're adding lots of really
good flavor, so I think it's really important to add it here.
And your confectioners sugar.
These are going to be the three ingredients that are going to be the base, so I'm going
to whip these up, I'm going to whip it - going to whip it real good, for about a minute.
This looks pretty fantastic, I want to point just one thing out because I do think it's
important, you have to use whole milk ricotta, don't try to use low fat and don't try to
use part skim, because your filling will be too thin and runny.
So, whole milk, if you're going to make it, make it all the way.
I'm going to split this into two, I'm going to take half of this mixture and add it to
my cocoa powder and set that aside and I'm going to use half for my traditional flavor.
Okay, so what I'm going to do, just going to take this all from the sides of the bowl.
Traditionally I always add a little bit of cinnamon, it is pretty traditional, a splash
of vanilla, make sure you buy the good stuff, or you can make it your own if you've got
the time.
If I could get this open it would be a lot better, here we go.
A little vanilla, let those vanilla beans run through.
And a little bit of orange zest, and the reason I like to add orange zest is because in traditional
cannoli, we and by we I mean my family.
I've always eaten them with candied citrus running through it, it's hard to fine, candied
citrus rinds are really hard to find so for me I just find it easier to add a little bit
of orange zest and I'm telling you it does the job super super well and it works every
time and you don't have to worry about buying a little ten dollar container of candied orange
that you're never going to use again, so this works just as well, smells fantastic it's
exactly what I'm looking for so this is the traditional, I'm going to set it aside.
Okay, so now I'm going to work on my chocolate, now the cocoa powder is going to give me some
really intense chocolate but I am going to add in some chocolate chips in a little bit
because that's how mamma rolls, but to this I'm going to add just a little bit of almond
extract, tony, tiny bit goes a long way and it gives you a completely different flavor,
it's really fun, I mean you don't have to add it if you don't want to you can do vanilla
and chocolate but just a little tiny bit really makes it unexpected and elevates the whole
thing so I'm going to add some in and just patiently I'm going to blend it into my filling.
And because no cannoli filling is complete without lots of chopped chocolate, I like
to use mini chocolate chips, you can fold some in too which would be amazing and I would
definitely suggest you do that.
But really this is it, if you have the time which I do think it's beneficial, pop these
into the fridge for about an hour or so that everything gets to know each other all the
flavors develop and mingle and fantastic and I'm sure you can tell I'm dying to dig into
these because I'm so excited.
I don't know which to do so I'll sacrifice and try a little bit of both, okay?
These are cannoli chips.
Get yourself a box of these if you can find them.
Mmm!
You know ,it's like cannoli but easier, and funner.
I think.
Bomb.
So good!
So easy, really a no brainer at all, double the recipe, make yourself two nice big batches,
invite some friends over let them bring everything else and you've got yourself an instant party,
go to LauraintheKitchen.com I'll have everything listed for you.
Everything will be ready and waiting.
I hope you make this this weekend and if you do I want to see pictures on instagram, twitter
facebook whichever you prefer.
I'm eyeing this up like it's ridiculous.
I hope you've enjoyed spending time with me I'm going back in.
I'll see you next time.
Bye!