Cannoli Mini Bites (Printable Version)
Soft, mini cannoli loaded up with mascarpone, ricotta, and chocolate chips, then finished off with a snowy sprinkle of powdered sugar.
# Ingredients Required:
→ Pie Shells
01 -
1 ready-to-use pie crust, let it sit out until soft
→ Filling
02 -
1/4 cup mascarpone cheese
03 -
1/2 teaspoon vanilla extract
04 -
1/3 cup powdered sugar, plus extra for dusting on top
05 -
1/3 cup tiny chocolate chips, more for sprinkling
06 -
1/2 cup whole milk ricotta, drained well
# Guide to Cooking:
01 -
Once the pies have cooled, spoon in or pipe in the creamy ricotta filling. Get artsy using a bag if you want. Finish by shaking some extra chocolate chips and a sprinkle of powdered sugar over each one before you dig in.
02 -
Grab a bowl and mix your drained ricotta, mascarpone, vanilla, powdered sugar, and the mini chocolate chips. Stir it all together until you get a smooth, creamy mix with chocolate bits all through.
03 -
Pop the crust rounds in the oven for about 10-12 minutes or until you see some golden color. Let them cool in the pan for 15 minutes before handling.
04 -
Roll out the dough on a floured board. Use your cutter to punch out 12 circles, then press each into the mini muffin pan—no oil needed. Push them gently so they fit the cups.
05 -
Turn your oven on to 400°F (204°C) and grab a mini muffin pan.
# Extra Suggestions:
01 -
If you drain your ricotta super well, the filling comes out really silky, not runny at all.