Brandy Snap Cannoli

Brandy Snap Cannoli is a delightful combination of two classic recipes – brandy snaps and cannoli. These treats can be assembled and chilled up to an hour before serving, making them a convenient and impressive dessert option. The crispy brandy snap shells are filled with a creamy ricotta filling and topped with chocolate chips. This unique twist on traditional cannoli is sure to be a hit at any gathering or special occasion.

INGREDIENTS:

• ½ cup butter, cubed
• ½ cup sugar
• 3 tablespoons molasses
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons brandy

FILLING:

• 1½ cups ricotta cheese
• 3 tablespoons grated orange peel
• 3 tablespoons sugar, divided
• 1½ cups miniature semisweet chocolate chips, divided
• 1½ cups heavy whipping cream

PREPARATIONS:

1. In a small saucepan, combine the butter, sugar, molasses, ground ginger, and salt. Cook and stir over medium heat until the butter is melted. Remove from heat.
2. Stir in the flour and brandy until well combined. Keep the mixture warm.
3. Drop tablespoonfuls of batter onto a parchment paper-lined or well-greased baking sheet, spreading each into a 4-inch circle.
4. Bake at 350°F for 5-6 minutes or until the edges begin to brown. Cool for about 1 minute or just until the cookies start to firm.
5. Working quickly, loosen each cookie and curl it around a metal cannoli tube to shape. Remove the cookies from the tubes and cool them on wire racks.
6. For the filling, in a large bowl, combine the ricotta, grated orange peel, and 1 tablespoon of sugar. Stir in ½ cup of chocolate chips.
7. In a separate small bowl, beat the heavy whipping cream on medium speed until soft peaks form. Gradually add the remaining sugar, beating on high until stiff peaks form. Fold the whipped cream into the ricotta mixture. Chill the filling until serving.
8. Just before serving, pipe the filling into the cannoli shells. Dip the ends of the cannoli in the remaining chocolate chips.

YIELD:

• Makes about 2 dozen cannoli.

PREP TIME:

• Prep Time: 1½ hours

SPECIAL INSTRUCTIONS:

• Use metal cannoli tubes to shape the brandy snap cookies into cannoli shells quickly.
• Be sure to work quickly when shaping the cookies, as they will firm up rapidly.
• The filling can be prepared ahead of time and chilled until ready to use.
• Pipe the filling into the cannoli shells just before serving to maintain their crispness.
• Dip the ends of the cannoli in chocolate chips for a decorative touch.

Brandy Snap Cannoli combines the best of two classic recipes to create a delightful and unique dessert. The brandy snap shells provide a crisp and crunchy texture, while the creamy ricotta filling adds a smooth and indulgent element. Topped with chocolate chips, these cannoli are sure to impress your guests and satisfy any sweet cravings.

The preparation begins with cooking a mixture of butter, sugar, molasses, ground ginger, and salt. The addition of flour and brandy creates a smooth and flavorful batter. The batter is then baked into thin, round brandy snap cookies that are quickly shaped into cannoli shells while still warm.

The filling is a combination of ricotta cheese, grated orange peel, sugar, and miniature semisweet chocolate chips. The ricotta mixture is lightened with whipped cream, creating a luscious and creamy filling. Once the filling is chilled, it can be piped into the cannoli shells just before serving.

Brandy Snap Cannoli offers a delightful contrast of textures and flavors. The crispy brandy snap shells provide a satisfying crunch, while the creamy ricotta filling offers a rich and decadent taste. The chocolate chips on the ends add a touch of sweetness and visual appeal.

Whether served at a special occasion or enjoyed as a delightful treat at home, Brandy Snap Cannoli is a delicious dessert that brings together the best of two classic recipes. The combination of brandy snaps and cannoli creates a unique and memorable treat that will impress your family and friends.