ADVERTISEMENT

Chocolate Almond Mousse Cannoli

Chocolate Almond Mousse Cannoli
YIELDS
6 servings

A light chocolate mousse fills these cannoli shells for a special treat.

ADVERTISEMENT

Ingredients

1
cup heavy cream, at room temperature
¾
cup chopped dark chocolate (70%)
3
Tbsp powdered sugar, plus more for garnish
1
cup ricotta, at room temperature
2
Tbsp amaretto liqueur
6
full-size cannoli shells
cup slivered almonds, toasted and roughly chopped
12
brandied cherries, such as Luxardo or Amarena
ADVERTISEMENT

Directions

Step 1

Put the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and allow to stand for 1 minute before stirring with a rubber spatula until smooth and combined. Place a piece of plastic wrap directly on the surface of the mixture and allow to cool to room temperature. Once cooled, add the powdered sugar and whip to soft peaks with a hand mixer.

Step 2

In a second medium bowl, whisk the ricotta and amaretto until smooth and combined. Gently fold in half of the chocolate whipped cream to incorporate. When just a few streaks remain, add the remaining chocolate cream. Continue to fold until completely combined.

Step 3

Spoon the mousse into a 1-gallon resealable plastic bag and massage it toward one corner. Snip off the corner. Insert the snipped tip of the bag into the middle of a cannoli shell and gently squeeze to fill the shell, pulling out as you go. Repeat on the opposite end of the shell. Dip each end in the chopped almonds, then press a cherry into both ends. Repeat with the remaining shells.

Step 4

Serve immediately or chill in the fridge for up to an hour. Sift some powdered sugar over the top before serving.

Rate Recipe

My rating for Chocolate Almond Mousse Cannoli
ADVERTISEMENT