Delight your palate[#7]: Cannoli with Ricotta filling

Cannoli with Ricotta filling

Ingredients

For the Filling
2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners' sugar
5 tablespoons chocolate chips
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
1/4 teaspoon fresh lemon juice
2 tablespoons candied orange

For the Shells
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon coarse salt
3/4 cup sweet red wine[whatever you have around]
3 tablespoons vegetable oil
1 large egg white, lightly beaten

Confectioners' sugar, for dusting

Step 1
With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, candied orange and lemon juice. Cover with plastic wrap, and refrigerate.

Step 2
Make the shells: Combine flour, granulated sugar, cocoa powder, and salt in the bowl of an electric mixer. Add wine and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.

Step 3
Divide dough into 4 pieces. Lay one peace on a floured work surface and using a rolling pin reduce it to 05-0.8 thickness(about 1/4 inch). Cut out rounds with a glass. Gather scraps and reroll.

Step 4
Pour enough oil into a large, heavy saucepan to come about 4 inches up sides.

Step 5
Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.

Step 6
Transfer filling to a pastry bag and pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.[I did it with a spoon :D it works PERFECTLY]

Inspired from Martha Stewart.

Delight your palate[#5]: Chocolate Lava Cake

I think this is, officially my favorite desert in the history of deserts!

Delight your palate[#4]: Lemon [Kind Of] Brownies

I love sweets that have lemon, I really do. It was one of the best days of my life when I discoverer this on pinterest. Enjoy!

Delight your palate[#3] Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

I made this a few weeks ago. It was PERFECT!

Delight your palate[#2] Dark Chocolate Pomegranate Cake

Delight your palate[#1]

Chocolate Mousse

[adapted from Julia Child]

I made this yesterday as a belated B-day present to my mum, she loves chocolate. Read below for the recipe.

Ingredients:

2 egg yolks
85g sugar + 1/2 spoon
85g dark chocolate(70% cocoa)
30ml strong coffee(espresso)
85g butter(82% fat)
2 egg whites
1 tea-spoon water
Pinch of salt

Servings:

4

Time:

less then 1 hour actual cooking time
4 hours at least in the fridge

Steps:

-Add 1 inch of water to a large saucepan. Bring to a simmer over medium low heat.
-Prepare an ice bath in a large bowl.
-Melt the chocolate with the coffee and the butter over the saucepan of simmering water. Remove from heat and add the butter 2 tablespoons at a time until the mixture is smooth. Set it aside.
-In a large, heat-proof bowl, beat the egg yolks, water and sugar together until it’s pale yellow. Place the bowl over the simmering water and continue beating for 8-10 minutes, until the mixture foamy and thick. When the sugar is melted place the mixing bowl with the thickened egg mixture in the ice bath and beat until it reaches room temperature, about 3-4 minutes. It will have the consistency of mayonnaise.
-Beat the chocolate into the egg yolk mixture.
-Beat the egg whites, the 1/2 spoon of sugar and salt until stiff peaks form. Fold one fourth of the egg mixture into the egg and chocolate mixture carefully. It doesn't have to be smooth! Fold in the rest.
-Poor into individual serving dishes and place in the fridge for at least 4 hours or over the night. If you need it faster you can place it in the freezer for about 2 hours, but check it sooner, otherwise it'll turn into ice cream.

EXTRA: I also add a little bit of chili. You can add any spices you want[cinnamon, nutmeg, etc] or alcohol[it should be added in the egg yolk mixture].

!If you use milk chocolate add less sugar.

It is delicious and fast to make, it will also impress everyone :P