Eric Tucker’s pastry chef, Amy Pearce, created this favorite cannoli with a peanut butter filling—and it is a restaurant hit, one that often stands in for the cannoli with a white chocolate filling. Making the cannoli shells requires some practice, so you may break a few in the learning process. But don’t throw the broken shells away—these make a delightful snack!
Peanut Butter Mousse
- 3 cups soymilk
- 12 oz. cocoa butter, chopped into pieces
- ¾ cup plus 2 Tbs. organic sugar
- 1 Tbs. pure vanilla extract
- ½ cup smooth or chunky peanut butter
- 3 Tbs. maple syrup
- 2 Tbs. peanuts
- 1 ½ cups all-purpose flour
- 2 Tbs. cocoa powder
- ¼ tsp. salt
- ¾ cup organic sugar
- ¼ cup plus 1 tsp. canola or grapeseed oil
- ¼ tsp. egg replacer powder
- 1/8 tsp. guar gum
- ½ cup water
- ½ cup soymilk
- 1 Tbs. maple syrup
- 1 ½ tsp. pure vanilla extract
- 1 batch Peanut Butter Mousse
- 2 blood oranges, segmented and juice reserved
- 2 Tbs. agave
- 2 Tbs. cacao nibs for garnish
- To make Peanut Butter Mousse: Place 1 cup soymilk in 2-cup measuring cup. Add cocoa butter until contents reach 1¾ cups. Fill bottom of double boiler with water, and bring to a simmer over low heat. Place soymilk–cocoa butter mixture, remaining soymilk, sugar and vanilla in top half of double boiler, making sure water does not touch top half. Stir until mixture is melted and heated through. Let cool to to maximum 100F—a very important step. When cool, beat 2 minutes. Add peanut butter and maple syrup, mixing well. Pour mixture into container, and let cool at room temperature 15 minutes. Refrigerate overnight to firm.
- To make Cannoli Shells: Preheat oven to 350F. Toast peanuts in oven, 5 to 7 minutes, until lightly brown. Grind in food processor about 30 seconds, or until coarsely chopped.
- Sift together flour, cocoa powder, salt and sugar. Brush sheet pan with 1 teaspoon oil, and line with sheet of parchment paper.
- Place egg replacer, guar gum, water, ¼ cup oil, soymilk, maple syrup and vanilla in blender. Process on high about 1 minute, or until thoroughly emulsified. Add wet ingredients to dry ingredients, and whisk until smooth.
- Using offset metal spatula, spread about ½ teaspoon of batter in circle on parchment, 2 to 3 inches in diameter and about 1/16-inch thick. Repeat with remaining batter until sheet pan holds 4 to 6 shells. Sprinkle shells with ground peanuts, and bake about 7 minutes. Rotate tray, and bake 3 or 4 more minutes, or until cannoli shells look dry, but are still malleable. Using metal spatula, loosen shells from sheet pan.
- To assemble shells, wearing oven mitts, wrap first shell around handle of whisk, and hold 2 or 3 seconds, or until set. Slide shaped shell off whisk handle, and set aside to cool. Repeat with remaining shells, working quickly before shells harden. If too firm, place shells back in oven 2 minutes at a time.
- Place Peanut Butter Mousse in pastry bag fitted with star tip, and pipe mousse into each cannoli shell.
- To serve, toss blood orange segments, reserved blood orange juice and agave in bowl. Distribute evenly between six dessert plates. Place two cannolis on each plate, and sprinkle with cacao nibs.
- Serving Size: Serves 6
- Calories: 1180
- Carbohydrate Content: 101 g
- Fat Content: 83 g
- Fiber Content: 5 g
- Protein Content: 14 g
- Saturated Fat Content: 37 g
- Sodium Content: 220 mg
- Sugar Content: 69 g