Mini Cannoli Bites (Print Version)
# Ingredients:
01 -
1/3 cup of mini chocolate chips, plus extras to garnish.
02 -
1/4 cup mascarpone cheese.
03 -
1 premade pie crust.
04 -
1/3 cup of powdered sugar.
05 -
1/2 teaspoon of vanilla extract.
06 -
1/2 cup of whole-milk ricotta, drained well.
# Instructions:
01 -
Set your oven to 400°F and let it warm up.
02 -
Take the pie crust out of the fridge to soften, carve out 12 rounds using a 2½ inch cutter, nestle them in a mini muffin tray, bake for 10-12 minutes or until lightly golden, then let them cool for about 15 minutes.
03 -
Blend the drained ricotta and mascarpone in a bowl, fold in powdered sugar and vanilla, then mix in the chocolate chips.
04 -
Spoon the mixture into a piping bag, squeeze it into the cooled shells, sprinkle on extra chips, and lightly dust with powdered sugar.
# Notes:
01 -
For the best texture, drain the ricotta.
02 -
You can prepare the elements in advance.
03 -
Only fill the shells right before eating.
04 -
They’re perfect for gatherings.
05 -
An easy take on classic cannoli.
06 -
Keeps the shells crunchy.