Cannoli with Chocolate & Cointreau Cream Recipe
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True indulgence, whipped up in your very own kitchen! Golden, crunchy cannoli filled with velvety chocolate cream and orange liqueur make for this irresistible sweet treat. Dust with icing sugar and serve — they’re guaranteed to disappear fast.
You will need
Serves 6-8
- 40g unsweetened cocoa powder
- 60g corn starch (cornflour)
- 100g sugar
- 2 cups (500ml) rice milk
- 30g Cointreau (or other orange liqueur)
- 6-8 cannoli shells
- Icing sugar, to dust
Recipe: Alessandra D’Angelo
Directions
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Step 1
In a saucepan (off the heat), add the cocoa powder, corn starch, and sugar. Stir them together using a whisk to eliminate lumps.
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Step 2
Slowly pour in the rice milk while whisking continuously, making sure the mixture is smooth and lump-free.
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Step 3
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Let it boil for a few minutes until it thickens into a smooth cream.
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Step 4
Once thickened and removed from the heat, stir in the Cointreau. Mix well.
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Step 5
Let the cream cool completely. Cover with plastic wrap, touching the surface to prevent a skin from forming. Refrigerate until fully chilled.
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Step 6
Once the cream is cold, transfer it into a piping bag fitted with a star-shaped nozzle. Carefully pipe the cream into both ends of the cannoli shells.
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Step 7
Dust the filled cannoli with icing sugar just before serving.
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Recipe: Alessandra D’Angelo
