Cannoli Sugar Bombs

 These were a happy little accident. I was experimenting with making my own cannoli cream cake filling when I concocted a huge batch of this cannoli-buttercream hybrid substance. It is some sort of sugary deliciousness but I'm not sure I could recommend my recipe to any sane individual.

I started with a simple ricotta filling recipe which came out a little too soupy for a sturdy cake filling... so after a second trip to the grocery store and 5 additional ingredients, I had a HUGE bowl of this stuff sitting in my fridge.

I don't remember when the idea struck but my roommate and I decided to use up some of the experimental mixture by making cake balls. I took some vanilla cake scraps and mixed them with about 1 - 1/2 cups of the cannoli cream to form cake balls.


Me and the roomie were anxious to go out so we stuck the cake balls in the freezer for a few minutes and then started dipping them messily into some melted white chocolate Wilton Candy Melts. We topped them with some mini chocolate chips and took a few to the bar with us.

My [Experimental] Cannoli Cream Hybrid
4 cups (30 oz.) Part-Skim Ricotta Cheese
3 tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream (whipped)
1 cup semisweet mini chocolate chips
1/2 tsp. cinnamon
2 lbs. powdered sugar
1 tbsp. meringue powder
1 pinch of salt
1/2 cup Crisco
 

Step 1

Mix the above ingredients [if you dare] with a paddle attachment for about 7-10 minutes.

Step 2

Place baked cake and about 1 - 1/2 cups of the above mixture in a separate mixing bowl and mix with wooden spoon until well blended.

Step 3

Roll cake mixture into uniform size balls (I used a cookie scoop). Dip each into melted chocolate and place on a waxed paper-covered baking sheet.

 
Keep refrigerated.

For better instructions and tips, see my Oreo football truffles here.

The recipe listed above makes a hefty amount... I didn't use a full cake mix to make the cake balls/sugar bombs but you certainly can make enough for an army.

Holy sugar-ness!