Take a delightful detour from the classic cannoli with our Choco-Matcha Cannoli. This fun twist brings together the rich flavors of chocolate and the earthy notes of matcha for a uniquely delicious dessert. Perfect for impressing guests or treating yourself!
All-purpose flour forms the base of our cannoli shells, providing structure and a light texture. Unsweetened cocoa powder adds a touch of chocolatey richness, balancing the sweetness of the filling. Granulated sugar sweetens the shell just enough without overpowering. A pinch of salt enhances all the flavors. Unsalted butter is used to give the dough a tender texture. Red wine adds moisture and a subtle depth of flavor to the dough. Ricotta cheese and mascarpone cheese create a creamy, rich filling. Powdered sugar sweetens the filling smoothly. Matcha powder infuses the filling with its distinctive taste and a pop of color. Vanilla extract rounds out the flavors. Finally, mini chocolate chips add delightful bursts of sweetness in the filling.
These Choco-Matcha Cannoli pair beautifully with a light green tea or a glass of dessert wine. For a special touch, dust them with a little extra powdered sugar before serving, or add a few fresh berries on the side for a pop of color and freshness.
Start by mixing the dry ingredients: in a medium bowl, combine the flour, cocoa powder, sugar, and salt. Add in the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Then, beat in the egg and red wine until a dough forms. Knead the dough on a lightly floured surface until it's smooth and elastic, about five minutes. Wrap it in plastic wrap and let it chill in the fridge for about 30 minutes.
Once chilled, roll out the dough on a floured surface to about 1/8 inch thickness. Use a 4-inch round cutter to cut out circles. Wrap each circle around a cannoli tube, sealing the edges with a little water to ensure they stay together while frying.
Heat your vegetable oil in a deep pot to 350°F. Carefully fry the dough-wrapped tubes in the hot oil for 2-3 minutes or until they're golden brown and crispy. Remember to keep an eye on them so they don't overcook. Once done, let them drain on paper towels and cool completely before you remove the tubes.
Now, for the filling. In a separate bowl, mix the ricotta, mascarpone, powdered sugar, matcha powder, and vanilla extract until smooth and creamy. Gently fold in the mini chocolate chips, making sure they're evenly distributed.
To assemble, fill a piping bag with the matcha filling and carefully pipe it into the cooled cannoli shells. Serve immediately or refrigerate until ready to enjoy!
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