Chocolate Cannoli

• 1 lb. Ricotta cheese, drained
• 1 cup confectioners' sugar
• 1/2 cup walnuts, toasted and chopped
• 1/3 cup semi-sweet chocolate chips
• 1 tsp. orange peel, grated
• 1/2 tsp. lime peel, grated
• 1 cup flour
• 1 tsp. baking powder
• 1 tsp. confectioners' sugar
• 1 dash salt
• 1/3 cup beer
• 1 tbsp. sweet butter, softened
• 1 egg, beaten to blend
• 1 tsp. vanilla
• Oil, for deep frying

1. Filling: Puree ricotta and sugar in processor until smooth.
2. Transfer to large bowl.
3. Mix in next 4 ingredients.
4. Cover and refrigerate until well chilled.
5. (Can be prepared 1 day ahead.)
6. Bring filling to room temperature before using.
7. Dough: Combine the flour, baking powder, sugar and pinch of saltin large bowl.
8. Make well in center.
9. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well.
10. Gradually draw flour from edge of well into center until all flour is incorporated.
11. Knead dough on lightly floured surface until smooth.
12. Cover and let stand 1 hour.
13. Roll out dough out into 12-inch square.
14. Cut into nine 4-inch squares.
15. Wrap 1 square around each cannoli form,* brushing edges with water andpressing gently to seal.
16. Heat oil in deep fryer or heavy large skillet to 350F.
17. Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes.
18. Drain on paper towels.
19. Remove shells from cannoli forms.
20. Cool.
21. Spoon filling into pastry bag without tip.
22. Pipe filling into cannoli shells.

ricotta cheese, sugar, walnuts, semisweet chocolate chips, orange peel, lime peel, flour, baking powder, sugar, salt, beer, sweet butter, egg, vanilla

Taken from www.foodgeeks.com/recipes/1665 (may not work)