Chocolate cannoli cups
1⅓ cup(s), plus more for rolling dough
Unsweetened cocoa powder
2 tbsp(s), cold, cut into 1/2-inch pieces
Marsala cooking wine
Part-skim ricotta cheese
Powdered sugar (icing sugar)
Mini chocolate chips
½ tsp(s), plus more for garnish
½ tsp(s), pure variety
- To make cups, coat 24-cup mini-muffin pan with nonstick spray. In food processor, add flour, sugar, cocoa powder, and cinnamon and pulse until blended. Add butter and pulse until sandy but not fully blended. Add egg and wine and pulse until evenly dispersed and moist crumbs form. Transfer dough to lightly floured surface and gather into ball. Lightly coat medium bowl with nonstick spray. Transfer dough to bowl. Cover with kitchen towel and let rest for at least 30 minutes. Or cover with plastic wrap and refrigerate overnight.
- Preheat oven to 375°F. On lightly floured surface, roll dough out to 12-inch square. Using 21/4-inch cookie cutter, cut dough into rounds. Gather scraps and repeat for total of 24 rounds. Place 1 round on top of each mini-muffin cup. Using back of spoon, gently press rounds into muffin cups to form shallow cups. Bake until cups are slightly puffed and lighter in color, about 5 minutes, checking bottoms to ensure they are baked through. Transfer to wire rack and let cool.
- To make filling, in medium bowl, stir ricotta, sugar, chocolate, 1/2 tsp orange zest, and vanilla until sugar is dissolved and filling is smooth. Transfer to piping bag or resealable plastic bag. (Press filling into 1 bottom corner of plastic bag and cut about 1/4 inch from corner.) Pipe filling into center of each shell. Garnish cups with orange zest.
- Serving size: 1 cup