Chocolate-Dipped Cannolis with Lemon Rosemary Sea Salt

Recipe by  Chef Austin

 

 

The perfect balance of sweet and savory on one plate

Cannolis are a crowd pleaser all on their own, but dipped in chocolate, garnished with gourmet salt? Forget about it! Our recipe employs a pizzelle maker to add some texture to a culinary classic, the unique patterns imprinted on your cannolis will delight everyone who sees them. The delicious Lemon Rosemary Sea Salt sprinkled over the chocolate will elevate your recipe from basic to brilliant.

When it comes to flavored sea salt, the San Fransico Salt Company is an expert! They have curated a wide range of products from flavored cooking salts, smoked cooking salts, and Epsom soaking salts. With such a pedigree, you cannot make a wrong choice when garnishing your recipes with this brand of salt.

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Chocolate-Dipped Cannolis with Lemon Rosemary Sea Salt

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Makes: 8 Servings

Inactive Time: 24 Hours

Total Hands-On Time: 1 - 1.5 Hours

Instructions | Filling

Step 1

For a creamy, dense, and firm filling the ricotta needs to lose most of its moisture. This also ensures your cannolis won't get soggy. To do this we need to drain the ricotta. Place your ricotta cheese into a fine mesh strainer then place over a bowl to catch the dripping whey. Let the ricotta sit in the fridge for 24 hours to achieve the perfect consistency.

Don't want to waste the whey? Spare ricotta whey can be used to add extra flavor to soups and stews and even some bread recipes!

Step 2

With the mixing paddle attachment installed on your stand mixer, add the mascarpone, drained ricotta, vanilla, rosemary, lemon zest, and salt. Mix on medium-high speed until well combined. Place in the fridge for at least 1 hour to firm up. 

 

Instructions | Cannoli Shells

Step 1

In a stand mixer (we do love our KitchenAid), beat the eggs and sugar together until it is a light yellow color. Add melted butter and vanilla and mix to combine. 

Step 2

Sift 1 cup of flour and baking powder then slowly mix into the wet ingredients until just combined. Then add in the remaining flour and mix in slowly until just incorporated.

 

Step 3

Heat pizzelle iron, place about 1 heaping tablespoon of batter on the center of the pattern. Bake until light golden brown, about 40-50 seconds. Remove and immediately wrap the shell around the neck of a wine bottle to make the cannoli shape. Hold for 15-20 seconds, as it cools, it will start to harden and hold its shape. Once formed place on a cooling rack. Repeat with the remaining batter.

 

Instructions | Garnish

Step 1

In a microwave-safe bowl, like this one from Duralex, add 2 cups of chocolate chips. Melt the chips by warming for 30 seconds at a time and stirring in between sessions. Microwave until chips are completely melted. While the chocolate is still hot, take a cannoli and dip half of it into the melted chocolate and set on the cooling rack. Repeat with the remaining cannoli. 

 

Step 2

After dipping, sprinkle with Lemon Rosemary Sea Salt from San Francisco Salt Company then return it to the cooling rack. Repeat with the remaining Cannoli. Let sit until chocolate has cooled and hardened (you can accelerate this process by putting them in the fridge).

 

Step 3

Place the chilled filling into a piping bag with a large icing tip installed. Pipe each side of the cannoli with the filling until there is an even amount of filling throughout. Serve quickly to prevent soggy cannolis.

 

Yum! All done!

 

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About the Author:  Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.