RumChata-White Chocolate Cannolis
Recipe - Welcome
RumChata-White Chocolate Cannolis
0
Servings12
Cook Time30 Minutes
Calories410
Ingredients
2 cups ricotta cheese, drained (see note)
3/4 cup powdered sugar
2 Tbs RumChata® Liqueur
1/2 tsp ground cinnamon
2 cups white chocolate chips
3/4 cup sprinkles
6 large cannoli shells
Directions
- In a large bowl, combine ricotta, powdered sugar, liqueur and cinnamon together. Refrigerate for 2 hours or overnight before filling the cannoli shells.
- Melt the chocolate chips in the microwave or over a double-boiler. Place the sprinkles in a bowl. Dip the ends of the cannoli shells in melted chocolate. Then, dip into the sprinkles. Place the shells upside-down on a plate. Refrigerate for 30 minutes for the chocolate to set.
- Place the cannoli filling in a pastry bag fitted with a star tip. To fill the cannolis, pipe the filling into each end of the cannoli shells until full. Keep the cannolis chilled until ready to serve. They can be made 3 hours in advance.
- Note: The night before serving, place ricotta in a mesh strainer over a bowl. Let the liquid drain from the ricotta.
Nutritional Information
Calories: 410, Fat: 20 g (13 g Saturated Fat), Cholesterol: 31 mg, Sodium: 110 mg, Carbohydrates: 48 g, Fiber: 1 g, Protein: 9 g.
0 minutes
Prep Time
30 minutes
Cook Time
12
Servings
410
Calories
Shop Ingredients
Makes 12 servings
Briati Cheese, Ricotta - 16 Ounce
$6.99$0.44/oz
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
Not Available
Brookshire's Ground Cinnamon - 1.8 Ounce
$2.99 was $3.59$1.66/oz
Nestle Morsels, Premier White - 24 Ounce
$7.99 was $8.99$0.33/oz
Over the Top Sprinkles, Rainbow - 11 Ounce
$3.99$0.36/oz
Not Available
Nutritional Information
Calories: 410, Fat: 20 g (13 g Saturated Fat), Cholesterol: 31 mg, Sodium: 110 mg, Carbohydrates: 48 g, Fiber: 1 g, Protein: 9 g.
Directions
- In a large bowl, combine ricotta, powdered sugar, liqueur and cinnamon together. Refrigerate for 2 hours or overnight before filling the cannoli shells.
- Melt the chocolate chips in the microwave or over a double-boiler. Place the sprinkles in a bowl. Dip the ends of the cannoli shells in melted chocolate. Then, dip into the sprinkles. Place the shells upside-down on a plate. Refrigerate for 30 minutes for the chocolate to set.
- Place the cannoli filling in a pastry bag fitted with a star tip. To fill the cannolis, pipe the filling into each end of the cannoli shells until full. Keep the cannolis chilled until ready to serve. They can be made 3 hours in advance.
- Note: The night before serving, place ricotta in a mesh strainer over a bowl. Let the liquid drain from the ricotta.