Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book. The dough recipe was mandatory but the filling options were left entirely up to the bakers.
My filling was a mixture of chestnut puree, fresh ricotta, mascarpone, grated bittersweet chocolate, toasted hazelnuts and a bit of dark rum. This is what I used for stuffing the traditional cannoli shells.
I also fried larger in diameter, cylinder-shaped shells, so I could play a little. Into the bottom of these shells I fitted the circle cut-outs of chocolate-chestnut cake. I topped them with almost the same chestnut filling mentioned earlier, but lightened with some whipped cream to make the consistency more mousse-like. The very last layer was bittersweet chocolate ganache.
Lisa, thank you very much for the delicious challenge! We all (well.., everyone who can eat nuts) loved it!