Ingredients for Chocolate Eggnog Cannoli
- All Purpose Flour
- 1 cup granulated sugar
- Unsweetened Cocoa Powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 2 large eggs
- ½ cup milk
- 2 tablespoons honey
- 1 large egg white, lightly beaten
- Oil
- Heavy Whipping Cream
- Eggnog
- Ricotta Cheese
- Nutmeg
- Candy Sprinkles
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How to Make Chocolate Eggnog Cannoli
- **Make the Cannoli Shells:** In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and honey.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out each dough disk to a 16-inch square.
- Cut each square into sixteen 4-inch squares.
- Wrap each square tightly around one end of a greased metal cannoli tube, overlapping the edges slightly.
- Brush the overlapping dough with the beaten egg white to seal.
- Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C).
- Carefully fry the cannoli shells in batches for about 1-2 minutes per side, or until golden brown.
- Remove the shells with tongs and drain on paper towels.
- Gently remove the cannoli shells from the tubes and let them cool completely.
- **Make the Eggnog Filling:** In a chilled bowl, beat the heavy cream until stiff peaks form. Gradually add the sweetened condensed milk and vanilla extract, beating until combined.
- Gently fold in the eggnog.
- **Assemble the Cannoli:** Fill a pastry bag with the eggnog filling. Pipe the filling into each cooled cannoli shell.
- Dip the ends of the cannoli into red and green sprinkles.
- Serve immediately or chill for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
64g
Fat
58g
Carbs
13g
