Saturday, December 28, 2013

Chocolate Pizzelle Cannoli with Raspberry Filling

Earlier this week, I posted a recipe for Mini Pizzelle Cannoli.  I had ricotta cheese left that had to be used, so I decided to make chocolate pizzelle cannoli with a raspberry filling.  This recipe was inspired by several recipes I saw on the Food Network's website.  I almost made Giada's Raspberry-Ricotta Mousse, but then I had the thought that a raspberry ricotta filling would be great in a chocolate pizzelle cannoli shell, and let me tell you, it was!   

I tweaked a Food Network recipe for Chocolate Peppermint Pizzelle to create gluten free chocolate pizzelle cannoli shells.  With the aid of my kitchen scale, I quickly measured out the wet and dry ingredients.   

Once I put them together, I had a nice thick chocolaty batter.  

I really need to purchase a one teaspoon cookie scoop, so my pizzelle are a more consistent size.  

My chocolate pizzelle crisped up so nicely as they cooled on my cooling rack.  I left some unrolled for my daughters to make ice cream sandwiches with, my favorite way to eat pizzelle when I was a kid.  

Red raspberry preserves add a subtle raspberry flavor to my cannoli filling.  

I made mini cannoli because I accidentally bought a pizzelle iron that makes 3 inch cookies.  It makes for good portion control.  :-)

Chocolate Pizzelle Cannoli with Raspberry Filling



175 g (1 1/4 C) all-purpose gluten free flour (I used Cup4Cup)
20 g (1/4 C) Dutch process cocoa (I use Rodelle)
1 1/2 tsp baking powder
1/2 tsp Vietnamese cinnamon
1/4 tsp kosher salt
3 large eggs - room temperature
200 g (1 C) granulated sugar
1/2 C (1 stick) unsalted butter - melted
1/2 tsp freshly grated orange zest

Cannoli Filling

15 ounces whole milk ricotta cheese
35 g (1/4 C) powdered sugar
59 g (1/4 C) heavy cream
1/4 C red raspberry preserves
1/2 tsp pure vanilla extract
1/2 tsp freshly grated orange zest


Melt the butter, and cool to room temperature.

In a large bowl, whisk together the flour, cocoa, baking powder, cinnamon, and salt.  Whisk together the eggs, sugar, butter, and orange zest in a medium size bowl.

Preheat your pizzelle iron.

Make a well in the middle of the flour mixture, pour in the wet ingredients, and whisk until the batter comes together.  Finish mixing with a rubber spatula.

Follow the instructions that come with your pizzelle iron to make your cookies.  I have a Chef's Choice Pizzelle Pro Express Bake, that I purchased from amazon.  I only had to grease it when I used it the first time.  I set it to 3 1/2, wait for the green light to come on, put 1 teaspoon of batter in each cookie imprint, wait for it to cycle through the red, then green light again, then remove my pizzelle with a silicone pancake turner.  Each batch of pizzelle cooks in less than a minute.  I cut my three pizzelle apart, if necessary, then quickly roll them around the dowel that came with my pizzelle iron.  You can view that dowel in my previous pizzelle cannoli post here.  After rolling the pizzelle, cool your shells on a rack.  Depending on what pizzelle iron you have, you may have to spray your pizzelle iron with cooking spray, and cook them for about 30 to 45 seconds.

In a large bowl, mix together the ricotta, powdered sugar, heavy cream, raspberry preserves, vanilla, and orange zest.  Store in the refrigerator until ready to serve.

I use the small spoon that came with my pizzelle iron to fill my cannoli, but you can use a pastry bag or a zip-top bag with a corner cut off to squeeze the filling into each shell.  Only fill the pizzelle shells when you are ready to eat them.  Store the pizzelle in an airtight container at room temperature.

This recipe makes about 54 three inch pizzelle.

You might have to make a double batch of the cannoli filling.  We haven't finished eating ours yet, so I am not sure if it will be enough.  Next time, I will probably only roll about 1/2 of the pizzelle, because my daughters want to use them to make ice cream sandwiches with vanilla ice cream.  


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