Restaurant Recipes

Domenico's Chocolate Cannoli

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Yield: 9



  • 1 pound ricotta, drained if necessary
  • 1 cup powdered sugar
  • 1/2 cup walnuts, toasted and chopped
  • 1/3 cup semisweet chocolate chips
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon grated lime peel


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon powdered sugar
  • Pinch salt
  • 1/3 cup beer
  • 1 tablespoon unsalted butter at room temperature
  • 1 egg, beaten to blend
  • 1 teaspoon vanilla extract
  • Vegetable oil for deep frying



  1. Puree ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using.


  1. Combine the flour, baking powder, sugar and pinch of salt in large bowl. Make well in center. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well. Gradually draw flour from edge of well into center until all flour is incorporated. Knead dough on lightly floured surface until smooth. Cover and let stand for 1 hour.
  2. Roll out dough out into a 12 inch square. Cut into nine 4 inch squares. Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.
  3. Heat oil in deep fryer or heavy large skillet to 350 degrees F. Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes.
  4. Drain on paper towels. Remove shells from cannoli forms. Cool.
  5. Spoon filling into pastry bag without tip. Pipe filling into cannoli shells.


* Tinned steel cylindrical molds available at most specialty cookware stores.


Posted by dizzybreez at

Source: Domenico's on Fisherman's Wharf - Monterey, California - courtesy of Bon Appetit, October, 1987

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