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?
- 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.