Baby Cannoli Cakes
- ¾ cup sugar
- 3 Tbs. cornstarch
- ¾ cup milk
- 15 oz ricotta cheese
- 1 Tbs. dried orange peel (optional)
- 1½ tsp. vanilla
- ½ cup mini chocolate chips
- 2 cups flour
- ½ tsp. salt
- 1 Tbs. baking powder
- 1 stick butter
- ¾ cup sugar
- 2 eggs
- ¾ cup milk
- 1 tsp. vanilla
- 1 cup mini chocolate chips
- ¾ cups heavy whipping cream
- 1 cup mini chocolate chips
- Combine sugar and cornstarch in small saucepan. Stir in milk.
- Cook on low heat until bubbly and thick, stirring constantly.
- Remove from heat and let cool for about 20 minutes.
- While it cools, place ricotta in mixing bowl and beat until creamy.
- Stir in cooled milk and sugar mixture, orange peel and vanilla until well combined.
- Fold in chocolate chips.
- Refrigerate while you bake muffins.
- Stir the flour, salt and baking powder in a large bowl.
- With an electric mixer, cream butter and sugar. Add the eggs, vanilla and milk and mix until well blended.
- Stir wet ingredients into dry ingredients with a spoon. Stir gently, just until combined. Fold in the chocolate chips.
- Fill greased muffin pan with the batter and bake at 400 degrees for 15-20 minutes. Makes 12 muffins.
- Bring whipping cream to boil over medium heat.
- Pour over chocolate chips in heat proof bowl.
- Stir until chocolate is smooth.
- Cool on counter or in fridge until desired thickness is reached.
- Slice cooled muffins in half.
- Spread filling between muffins halves.
- Drizzle chocolate ganache over muffins.
Recipe by Eat at Home at https://eatathomecooks.com/baby-cannoli-cakes/
3.5.3208