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Decadent Chocolate-Covered Strawberry Filled Cannoli

Indulge in crispy cannoli shells filled with a creamy ricotta and mascarpone mixture, enhanced by a luscious chocolate coating and vibrant strawberry puree.
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Prep Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cannoli
  • 12 pieces cannoli shells
For the filling
  • 1 cup ricotta cheese Can substitute with cottage cheese blended until smooth.
  • 1 cup mascarpone cheese Consider using Greek yogurt for a lighter version.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, pureed
For the chocolate coating
  • 1 cup dark chocolate, melted
  • 1 tablespoon coconut oil Optional, for thinning chocolate.
  • to taste chocolate sprinkles For garnish.

Method
 

Preparation
  1. In a large bowl, mix together the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Gently fold in the strawberry puree into the cheese mixture until fully incorporated.
Assembly
  1. Use a piping bag to fill each cannoli shell with the strawberry and cheese filling.
  2. In a microwave-safe bowl, melt the dark chocolate along with the coconut oil in 30-second intervals until smooth and shiny.
  3. Carefully dip one end of each filled cannoli into the melted chocolate, allowing any excess chocolate to drip off.
  4. Immediately sprinkle the dipped end with chocolate sprinkles before the chocolate sets.
  5. Place on a wire rack or parchment paper to allow the chocolate to cool and harden.
  6. Let the assembled cannoli chill in the refrigerator for about 30 minutes to firm up before serving.

Notes

For best texture, fill the cannoli right before serving. Store filling and shells separately if not serving immediately. The assembled cannoli can be stored in the refrigerator for up to 2 days.