Cannoli with white chocolate mousse, peanut brittle and raspberries recipe.

Serving Size - Makes about 12 cannoli

Prep Time - 1 hour 30 minutes (includes dough chilling)

Cooking Time - 30 minutes

Total Time - 2 hours

Indulge in the elegance of Italian pastry with this classic cannoli recipe, skillfully filled with a rich, creamy white chocolate mousse and beautifully garnished with crushed pistachios and fresh raspberries. This dessert is not just a treat for the taste buds but also a feast for the eyes, blending the smoothness of mousse with the crunch of cannoli, all while introducing the subtle tartness of raspberries to balance the sweetness. Perfect for special occasions or whenever you crave a slice of Italian luxury at home, this recipe promises to deliver an unforgettable culinary experience.

Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1/2 teaspoon kosher salt

• 2 tablespoons unsalted butter, cold and diced

• 1/2 cup Marsala wine

• 1 egg white (for sealing the dough)

• Vegetable oil (for frying)

For the White Chocolate Mousse:

• 1 cup white chocolate chips

• 1 1/2 cups heavy cream, divided

• 1 teaspoon vanilla extract

• 2 tablespoons powdered sugar (optional, for sweetness)

For Garnish:

• Chopped pistachios

• Fresh raspberries

• Powdered sugar (for dusting)

Instructions

Cannoli Shells:

1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt.

2. Add Butter: Incorporate the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Form Dough: Gradually add Marsala wine, stirring until a dough forms. Knead briefly on a lightly floured surface, then wrap in plastic wrap and chill for 1 hour.

4. Roll Out Dough: On a lightly floured surface, roll the dough to about 1/8 inch thickness.

5. Cut Circles: Using a round cutter, cut out circles from the rolled dough.

6. Form Shells: Wrap each circle around a cannoli form. Seal the edges with egg white.

7. Fry: Heat oil to 360°F (182°C) and fry each shell until golden, about 2 minutes. Let cool before gently removing the forms.

White Chocolate Mousse:

1. Melt Chocolate: Combine white chocolate chips with 1/2 cup of heavy cream. Melt in the microwave or over a double boiler, then stir in vanilla. Let cool.

2. Whip Cream: Whip the remaining heavy cream with powdered sugar to stiff peaks.

3. Fold: Gently fold the melted chocolate into the whipped cream. Chill until set, about 1 hour.

Assembly:

1. Pipe Mousse: Fill the mouse into the shells.

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