Chocolate Cannoli

---------- Recipe via Meal-Master (tm) v8.02

Title: Chocolate Cannoli
Categories: Desserts, Chocolate, Italian
Yield: 9 servings

----------------------------------FILLING--------------------------------=
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1 lb Ricotta; drained 1/3 c Chocolate chips,
semisweet
1 c Sugar, confectioners 1 ts Orange peel; grated
1/2 c Walnuts, toasted; chopped 1/2 ts Lime peel; grated

-----------------------------------DOUGH---------------------------------=
--
1 c Flour 1 tb Butter, sweet;
softened
1 ts Baking powder 1 Egg; beaten to blend
1 ts Sugar, confectioners 1 ts Vanilla
1 pn Salt Oil; for deep frying
1/3 c Beer

FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer
to large bowl. Mix in next 4 ingredients. Cover and refrigerate until
well
chilled. (Can be prepared 1 day ahead.) Bring filling to room
temperature
before using.

FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt
in
large bowl. Make well in center. Add beer, butter, half of egg
(reserve
remainder for another use) and vanilla to well. Gradually draw flour
from
edge of well into center until all flour is incorporated. Knead dough
on
lightly floured surface until smooth. Cover and let stand 1 hour.

Roll out dough out into 12-inch square. Cut into nine 4-inch squares.
Wrap
1 square around each cannoli form,* brushing edges with water and
pressing
gently to seal.

Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in
batches and cook until golden brown, turning occasionally, about 4
minutes.
Drain on paper towels. Remove shells from cannoli forms. Cool.

Spoon filling into pastry bag without tip. Pipe filling into cannoli
shells.

* Tinned steel cylindrical molds available at most specialty
: cookware stores (or Williams-Sonoma).

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