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Boston Crème Cannoli

Boston Creme Cannoli

Boston has been culturally influenced by its large Italian-American community for many decades. The presence of Italian culture is best felt in the North End, where about one-third of the population is Italian. The Boston Crème Cannoli is a sweet treat that celebrates the bond between Italy and Boston by marrying the most popular desserts from each of these locations.

Ingredients — Boston Crème Cannoli

  • 8 oz. (225 g) Ricotta Cheese
  • 8 oz. (225 g) Vanilla Custard (recipe below)
  • 2 Cannoli Shells
  • 2 lbs. (900 g) Dark Chocolate

Directions — Boston Crème Cannoli

  • Combine ricotta cheese and vanilla custard in a bowl and set aside.
  • Shave roughly 4 oz. (125 g) of dark chocolate (this can be done with a grater), place in small bowl and set aside for garnish.
  • Place remaining chocolate in a double boiler and melt (this can be done in a microwave safe dish, as well).
  • Dip ends of cannoli shells into melted chocolate, place on a parchment-lined tray and refrigerate to allow the chocolate to harden.
  • With spoon, drizzle some melted chocolate onto small dessert plate.
  • Place cannoli filling into pastry bag, and pipe into chocolate-dipped cannoli shell.
  • Arrange two cannolis on dessert plate and garnish with shaved chocolate. Optional: Garnish with assorted berries on the side and a sprig of mint.

Ingredients — Vanilla Custard

  • 3 Egg yolks
  • 3 cups (700 mL) milk
  • ½ cup (120 mL) sugar
  • 1/3 cup (80 mL) cornstarch
  • ¼ tsp. (1 g) salt
  • ¾ tsp. (3 g) vanilla

Directions — Vanilla Custard

  • Beat yolks in medium bowl; gradually stir milk in until blended.
  • Mix sugar, cornstarch and salt in large saucepan. Stir in milk mixture until blended.
  • Cook over medium-low heat. Stir until mixture thickens and comes to a boil (about 25 minutes). Continue stirring for one minute while at a boil. Remove from heat immediately.
  • Cool quickly by placing pan in larger pan of ice water. Stir occasionally for a few more minutes to speed up cooling. Stir in vanilla. Press plastic wrap onto pastry cream to prevent “skin” from forming. Refrigerate until thoroughly chilled, at least 1 hour.

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