Name: Chocolate cannoli recipe by Namrata Malhotra at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 1 cup all purpose flour; Pinch of salt; 2 tbsp sugar; 2 tbsp sour cream; 1/3 cup heavy whipping cream; 1 tsp instant coffee powder; 2-3 tbsp grated dark chocolate; 1/4 cup whole wheat flour; 1 and 1/4 tea spoon baking powder; 1 and 1/2 tbsp cold butter; 1/4 cup cold water; 2 tbsp sugar; 1 tbsp warm water

Ingredients Serving: 10

1 cup all purpose flour
Pinch of salt
2 tbsp sugar
2 tbsp sour cream
1/3 cup heavy whipping cream
1 tsp instant coffee powder
2-3 tbsp grated dark chocolate
1/4 cup whole wheat flour
1 and 1/4 tea spoon baking powder
1 and 1/2 tbsp cold butter
1/4 cup cold water
2 tbsp sugar
1 tbsp warm water

Instructions

For the pastry, add the flours (all purpose and whole wheat), salt, sugar, baking powder, cold butter and sour cream. Add water slowly to make a dough. Keep it in the fridge for half an hour.
You get Cannoli forms (mould) in the market that you can use. Make a big size chapati. Cut it in circles and then roll it on each cannoli mould. Stick it with the help of water.
Heat oil till moderately hot. Fry the dough (on the moulds) on a low flame so that it turns crispy-brown. Remove from mould once cooled down
To make the stuffing, dissolve a teaspoon of instant coffee powder in a tablespoon of warm water and set aside to cool down. Whip the cream with sugar and the dissolved coffee until firm peaks form. Add ricotta cheese and whip again.
Fill the whipped cream mixture into a piping bag. Fill the cannoli from both sides
Sprinkle the stuffed cannoli shells with mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little.
Serve Chilled

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