The inspiration behind this recipe comes from a late-night culinary adventure where tradition meets the unexpected. Cannoli, the beloved Italian pastry, gets a bold twist with the addition of rich chocolate and a hint of chili, along with a spiced orange mascarpone filling that dances on the palate. The creamy filling is balanced by the slight heat of the chili and the zestiness of the orange, creating a dessert that’s both comforting and exciting.
### Ingredients
**For the Cannoli Shells:**
– 1 cup all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– 1 tablespoon white wine or vinegar
– 1 large egg yolk
– 2 tablespoons unsalted butter, melted
– Oil, for frying
**For the Chocolate-Chili Filling:**
– 1 cup mascarpone cheese
– 1/2 cup heavy cream
– 1/4 cup powdered sugar
– 1 tablespoon cocoa powder
– 1 teaspoon chili powder (adjust to taste)
– Zest of 1 orange
– 1 teaspoon vanilla extract
– 2 tablespoons mini chocolate chips (optional)
**For Garnish:**
– Crushed pistachios
– Extra cocoa powder
– Orange zest
### Instructions
Start by preparing the cannoli shells. In a mixing bowl, combine flour, cocoa powder, sugar, cinnamon, and salt. Create a well in the center and add white wine, egg yolk, and melted butter. Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a large mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, cocoa powder, chili powder, orange zest, and vanilla extract to the whipped cream. Gently fold the mascarpone mixture into the whipped cream until well combined. Stir in mini chocolate chips if desired. Cover and refrigerate the filling while you fry the shells.
After the dough has rested, roll it out to about 1/8-inch thickness on a floured surface. Use a round cutter (about 4 inches in diameter) to cut out circles. Wrap each circle around a cannoli form, sealing the edges with a bit of water.
In a deep pan, heat oil to 350°F (175°C). Carefully fry the wrapped cannoli shells until golden brown, about 2-3 minutes per side. Once cooked, remove them from the oil and let them drain on paper towels. Allow them to cool completely before removing the forms.
Once the shells are cool, fill a piping bag with the chilled chocolate-chili filling and pipe it into each shell from both ends until full.
To serve, dust the filled cannoli with extra cocoa powder, then sprinkle with crushed pistachios and additional orange zest for a pop of color and flavor.
Each bite offers a delightful crunch, followed by a creamy, spicy filling that surprises and delights the senses. These Chocolate-Chili Cannoli with Spiced Orange Mascarpone are not just a dessert; they are an experience, a celebration of flavors that challenge and excite the palate. Enjoy this innovative twist on a classic treat!