Chocolate Cannoli Pizzelle Sandwiches with Chocolate Chip Ricotta Filling
By Ethan Parker
Prep
20 min
Cook
25 min
Total
45 min
Servings
12
Level
Easy
Chocolate cannoli pizzelle sandwiches take 45 minutes of active preparation time‚ after ricotta and other preparations and making cookies in a pizzelle maker․ This recipe is good for making individual desserts without cannoli shells; thin pizzelle cookies stay intact with cold filling that includes chocolate chips (I like the texture contrast)․
Drain the ricotta well before adding it to the filling․ Chill the filling while mixing the batter․ Chill the filling long enough for it to firm up and stop it from spilling over the patterned edges․ Use a hand mixer for both mixtures․ Do not overmix the batter‚ mix only until you no longer see flour․
Each iron will produce a different result․ I generally bake test pizzelle first to determine the best baking time for other pizzelle․ Pizzelle should feel firm when removed from the iron and cooled completely on a rack to avoid sticking․
I like to serve these on a dessert tray at a buffet because they are portioned and convenient to eat․ Fillings can be added with a spoon․ Fillings can be added with a pastry bag․ Orange zest is one filling option․ Chopped pistachios are also an option․ You can coat half of each piece with melted chocolate․
Why you'll love this recipe
- No frying necessary․ Pizzelle irons bake thin cookie shells in less than a minute․
- Individual sandwiches are a good item to include in a buffet line because they don't require a knife or other serving tool․
- Most of the actual hands-on prep work is done in mixing bowls while the ricotta drains in the fridge․
- Hand mixer used for both the filling and the batter․ No other baking supplies are required except the iron․
- The chocolate pizzelles can be made with chocolate chips․
- You can spoon or pipe the filling into the cake․ Choose whichever method works best for you in your kitchen․
Ingredients
- •2 cups whole milk ricotta cheese (strained)
- •¾ cup powdered sugar
- •1 tsp vanilla extract (for the filling)
- •½ cup mini chocolate chips
- •1 ¾ cups all-purpose flour
- •¼ cup unsweetened cocoa powder
- •1 tsp baking powder
- •¼ tsp salt
- •3 large eggs
- •¾ cup granulated sugar
- •½ cup unsalted butter (melted and cooled)
- •1 tsp vanilla extract (for the pizzelles)
- •cooking spray (if needed)
Instructions
- 1
Line a fine-mesh sieve set over a bowl with cheesecloth. Add the ricotta, cover, and refrigerate for at least 4 hours or overnight to drain.
- 2
Discard the drained liquid. Beat the drained ricotta, powdered sugar, and 1 tsp vanilla extract in a medium bowl until smooth, then fold in the mini chocolate chips. Refrigerate for at least 30 minutes.
- 3
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl.
- 4
Beat the eggs and granulated sugar in a separate bowl until light and fluffy. Beat in the melted butter and 1 tsp vanilla extract.
- 5
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- 6
Preheat the pizzelle iron. Grease it lightly with cooking spray if needed, then place about 1 tablespoon of batter onto each pattern. Close the lid and cook for 45-60 seconds, until crisp. Move the pizzelles to a wire rack to cool completely.
- 7
Spread about 2 tablespoons of cannoli filling over one cooled pizzelle. Top with a second pizzelle, press gently, and serve immediately.
FAQ
Nutrition (per serving)
Calories
285
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
