Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 9-8-2013 Sarah Phillips CraftyBaking.com
Crisp and flaky, these chocolate cannoli shells are a variation of the classic made with just the right amount of cocoa powder to give them a rich chocolate flavor and ensure they are light and crunchy, not mushy or hard, after they are fried. I developed this dough specifically for our Chocolate Pumpkin Spice Latte Dessert Tacos, but you can also use it to make a variation of the traditional ricotta-filled Chocolate Pumpkin Spice Latte Dessert Tacos. See our special mixing and rolling methods below which makes preparing the dough so much easier than other methods!
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