Mock Italian Cannoli with Pizzelle

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 2/3 cups Chocolate chips plus more, semi-sweet mini
  • 2 cups Flour
  • 1 1/2 cup Powdered sugar plus more
  • 1 cup Sugar
  • 1 2/3 tbsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 1 cup Heavy whipping cream
  • 4 cups Whole milk ricotta cheese

Found on culinaryhill.com

Description

Ingredients

• 1 cup heavy whipping cream
• 4 cups whole-milk ricotta cheese
• 1 ½ cup powdered sugar plus more for garnish
• 1 T. + 2 tsp. vanilla, divided
• 2 cups flour
• 1 cup sugar
• ¾ cup butter, melted and cooled
• 4 eggs
• 2 tsp. baking powder
• 2/3 cups semi-sweet mini chocolate chips plus more for garnish

Directions

• Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream until stiff peaks form. Meanwhile, in a medium bowl, combine ricotta powdered sugar, and 2 tsp. vanilla. Fold in heavy cream, cover, and refrigerate while making the cookies. Preheat pizzelle iron and lightly coat with nonstick cooking spray. In a large bowl, combine flour, sugar, butter, eggs, remaining 1 T. vanilla, and baking powder. Drop slightly rounded tablespoons of batter on the pizzelle press and close. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove one pizzelle, leaving the second still on the open press, carefully wrap around a ¾” wooden dowel and pinch where the ends of the cookie meet. Hold until pizzelle is cool enough to retain its shape, using a kitchen towel if necessary to prevent burning your fingers. Repeat with second cookie on press and all remaining batter. Remove filling from the refrigerator and fold in chocolate chips. Using a pastry bag fitted with only a large coupler and no tip, pipe the filling into each side of a cooled pizzelle. It is okay if the filling does not go all the way through the middle of the cookie. Garnish with additional chocolate chips and dust with powdered sugar if desired. Serve immediately or chill until serving time.