Cannoli Blossoms are a great way to enjoy the harvest of summer and the taste of winter. These tender blossoms stuffed with cannoli cream and dipped in chocolate are a delight and so easy to make.
Last year as many of you remember I had a slight problem with zucchini blossoms, oh how I love my precious…..sigh. and I am lucky enough to find them every week in my local
And I am lucky enough to find them every week in my local farmers market in Collingswood. While I have been testing new recipes and pushing the limits, some that I created last year are just too good not to recreate and share with you once again.
Last year I debuted my Cannoli Blossoms and since were celebrating I thought what better way than a sweet treat with my trademark squash blossoms. I do hope you can find my precious, and get to try these lovelies, I promise they will make quite an impression when you serve them to your friends and family!
- 12 Zucchini Blossoms
- 1/2 Cup Mascarpone
- 1 Cup Ricotta Cheese
- 1/2 Cup Super Fine Sugar
- 1 Tbsp Lime Zest
- 1 Vanilla Bean (scraped)
- 1 Tsp Pure Vanilla Extract
- 1/2 Cup Semi Sweet Chocolate (chopped into small bits)
- 8 oz Bitter Sweet Chocolate (cut into small pieces to melt)
- Blend mascarpone, ricotta, and superfine sugar in the bowl of your mixer.
- Add lime zest, vanilla, and vanilla bean. Mix well
- add in chocolate bits. (mini chocolate chips may be substituted)
- place finished cannoli cream into pastry bag and pipe into the center of the zucchini blossom.
- Form blossom around cream and refrigerate for 30 minutes;
- While cannoli blossoms are chilling melt chocolate in a small metal bowl, over a pot of boiling water.
- Keep chocolate warm until the blossoms are ready
- Dip each blossom in the melted chocolate, and place on a baking sheet that has been sprayed with cooking spray(this will make them come off the pan easier)
orange, or lemon zest may be substituted for lime zest all ricotta may be used instead of mascarpone Do not use powdered sugar it will make the cream too lose.