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Ruby Chocolate Pistachio Cannoli

December 31, 2023


Ciao, amore! Introducing the Ruby Chocolate Pistachio Cannoli! This blushing beauty, with its rosy hue and berry-like notes, adds a dash of romantic flair to the traditional cannoli. As it melts on your tongue, it whispers sweet nothings, inviting you to savor the moment.




As you assemble these delightful treats, channel your inner Italian – passionate, spontaneous, and always ready to embrace the sweet side of life.


And, whether you're whipping these up for a date night or a festive celebration, let the Ruby Chocolate Pistachio Cannoli cast its spell.


La dolce vita never tasted so luscious! 🇮🇹💋🍫💗





Ruby Chocolate Pistachio Cannoli


 

Melody makes Ruby Chocolate Pistachio Cannoli LIVE!

Special Guest: Guy Fieri (aka John Di Domenico)




 

RECIPE:

Cannoli Shells - buy em! We used our local Vegas Italian Shop "Cugino's" fresh cannoli shells. Makes life easier ... but, I'll post my recipe for cannoli shells soon, if you're into that kind of thing. 😉


Cannoli Filling -

Ricotta Cheese 15oz (whole fat)

1 tsp vanilla bean paste

1/2 cup powdered sugar

1/3 cup or 1 bar of Ruby Chocolate

(Cheese cloth for overnight straining)


Decorations -

1/3 cup ruby chocolate

Edible gold glitter and dragees of your choice


Method -

Lay cheese cloth over a strainer and add ricotta. Spread it out as much as you can to allow the ricotta to drain properly. Cover it and leave it in the fridge over night (or at least for a few hours)


Melt the ruby chocolate (cannoli filling) in 30 second spurts in the microwave a couple times and then 15 second spurts until chocolate is fully melted, set aside.


Repeat with the remaining ruby chocolate and place it in a pastry bag. Set aside.


Melt the white chocolate in the same way you melted the ruby chocolate and dip the ends of your cannoli in the chocolate before dipping it into your chopped pistachio. Place in the freezer to harden the chocolate.


Strain your ricotta as much as possible, add half of your powdered sugar and whisk until blended. Add vanilla and the remaining powdered sugar and whisk until blended. Slowly pour in your ruby chocolate while whisking. Place it in the fridge to firm up.


Take the melted ruby chocolate in the pastry bag and add to the inner lining of the cannoli shell. Place the cannoli in the freezer to harden the chocolate.


Put your ricotta mixture in a pastry bag with a star tip (I used 1M) and fill the cannoli. Drizzle ruby chocolate on top and sprinkle your decorations before the chocolate dries (dries pretty quick!) Sprinkle with powdered sugar, (which I totally forgot to do in this video 🤦🏻‍♀️), and ENJOY!!!


Thank you for watching! xo

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