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It was a rainy night, which meant fewer trick or treaters than usual. We needed an adult dessert on Halloween to help us steer clear from all the candy – leftover and collected.  Inspired by a photo I saw in a Pillsbury or Betty Crocker Halloween cook book, I quickly whipped up a batch of pumpkin-chocolate chip cannoli filling, and drizzled some white chocolate, reminiscent of mummy wrapping.

It’s only a few days after Halloween and I’ve made these for the second time. Skip the cannoli shell and just give me a spoon. The cannoli filling is delicious straight out of the bowl. So good, in fact, that I made another batch. Maybe served up with some graham crackers as a dessert dip or maybe it’ll end up in a cheesecake.  But only if I put the spoon down.

I wonder how these would taste using sweet potato?

pumpkin chocolate chip cannoliWhat you need:

  • 1 8-oz container mascarpone cheese
  • 1 15-oz container ricotta
  • 1 c powdered sugar
  • 3/4 c pumpkin puree (fresh or canned)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 5 oz mini-chocolate chips
  • ~5 oz white chocolate melting chips

What you do:

  • In mixing bowl, beat cheese, ricotta, sugar, pumpkin and spices.
  • By hand, mix in chocolate chips.
  • Refrigerate until ready to stuff cannoli shells.
  • Melt white chocolate as directed by package.
  • Spoon filling into pastry bag and pipe into shell.
  • In another pastry bag fitted with fine nozzle, or a plastic bag with a small cut on one corner, fill with melted white chocolate.
  • Drizzle across shell.
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