Candy Cane Cannoli

A Festive Sweetness, Softly Assembled

There is something quietly joyful about a dessert that asks almost nothing of you. No stovetop, no oven — just a cool, unhurried afternoon and the particular pleasure of filling small shells with something sweet and festive. Cannoli have always carried that sense of occasion, of a table that takes its guests seriously. This version borrows from the season — cool peppermint, a gentle blush of color — without losing the tender, creamy heart that makes a cannoli worth reaching for in the first place.

Ingredients

• 7 ounces dipping chocolate
• 2 boxes Alessi Mini Cannoli Shells
• 12 ounces ricotta cheese
• 1/2 cups powdered sugar
• 1 teaspoon Peppermint extract
• 1/2 cups crushed Peppermint candies
• red food coloring
• green sugar

Instructions

1. Prepare dipping chocolate according to package directions.
2. Dip ends of cannoli shells into chocolate and let harden in refrigerator.
3. In a bowl, combine ricotta, powdered sugar and peppermint extract and mix well.
4. Fold in ¼ cup of crushed peppermint candies.
5. Using a pastry bag, fill cannoli shells with peppermint filling.
6. Sprinkle remaining peppermint candies and green sugar on the ends of cannoli and serve immediately.