Peanut Butter Chocolate Whipped Coconut Cannoli {#DoYouSpoon}

This post is sponsored by Hershey's Canada.

These Peanut Butter Chocolate Whipped Coconut Cannoli are mini bites of homemade cannoli shells stuffed with clouds of whipped peanut butter chocolate coconut cream and topped with peanut praline and dark chocolate drizzle. Go ahead and take a moment...

Chocolate and Peanut Butter! A power couple that can outshine the likes of Brangelina, BeyZ and Kermiggy any day. You simply can't go wrong with this flavour combination. It has been one of my absolute favourite duos since my teens and I love pairing the two in recipes  ranging from cakes to smoothies.

Well friends, Reese has packed that undeniably delicious combo into a creamy spread that will have you eating it straight from the jar. And that is exactly what I found myself doing upon delivery of these two jars. I was in the middle of an unplanned home reno, which left me without a kitchen for weeks. It was hotel rooms and toaster ovens for about a month. Argh!

All the while I was dreaming up wonderfully delicious ways in which to incorporate the spread - milkshakes, muffins, buttercream, cookies, macarons, bonbons, mousse, cake, Tiramisu - the list was extensive. I've checked off a few, but in the end, decided to share two of my initial thoughts - Palmiers, which I will share in a separate post, if I can manage to keep them around long enough to photograph (there is another batch resting in the freezer as I type) and these Peanut Butter Chocolate Whipped Coconut Cannoli!

In the sphere of Italian desserts, Cannoli is high on my list (next to Tiramisu). I love making them the traditional way while playing around with flavour and texture add-ins. For this batch, however, I had something special in mind. I incorporated some of the Reese Peanut Butter Chocolate spread into a shell made with a combination of oat and all-purpose flours. The shells were then paired with a dreamy coconut cream peanut butter chocolate whipped filling. A dark chocolate drizzle and a sprinkling of peanut praline and BOOM! Peanut Butter Chocolate Whipped Coconut Cannoli!!

All that was left to do was share with the usual taste-testing suspects for a yea or nay. All two-dozen of these mini Peanut Butter Chocolate Whipped Coconut Cannoli were promptly devoured with the lip-smacking sounds of approval.

You can enjoy these mini treats right away, but I prefer to allow them to rest overnight. This allows the flavour from the filling to connect and become one in culinary matrimony with the shells. If for some crazy reason you think they'll stick around for more than a couple days, paint a thin coat of chocolate or cocoa butter on the inside of the shells while still warm. This will help to keep them crisp.

Now go get your hands on a jar, or ten, of this deliciously addictive Reese's Peanut Butter Chocolate spread and whip up a batch of my Peanut Butter Chocolate Whipped Coconut Cannoli, or simply grab a spoon and dig in!

Peanut Butter Chocolate Whipped Coconut Cannoli

Homemade cannoli stuffed with decadent clouds of chocolate peanut butter whipped coconut cream and topped with dark chocolate and praline.

Print Recipe

Prep Time: 2 hours hours 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Course: Dessert

Servings: 24

Author: I Sugar Coat It

Ingredients

Chocolate Peanut Butter Whipped Coconut Cream Filling

• 400 ml coconut milk 1 can, reserve the drained liquid, chilled and drained
• 60 g Reese's Peanut Butter Chocolate Spread ⅓ cup
• 9 g cornstarch 1 tbsp, WhipIt stabilizer works great, as well

Cannoli Shells

• 450 g 50/50 blend of oat flour and unbleached all-purpose flour 2 cups, sifted
• 1 g vanilla powder ⅓ tsp
• 25 g coconut sugar 2 tbsp
• 11 g Reese Peanut Butter Chocolate spread 1 tbsp
• 30 g butter 2 tbsp, or vegetable shortening
• 60 g cooking wine ¼ cup
• 1 egg slightly beaten
• coconut milk for brushing use the reserved liquid from the can of milk
• oil for cooking

Instructions

To make the filling:

• Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
• Turn the can over, so that the end that was down in the fridge is now the top. Open the can, drain off the liquids and scoop the creamy remains into a chilled bowl.
• Sift the cornstarch and vanilla powder over the coconut and whip on high until soft peaks form.
• Add the Reese Peanut Butter Chocolate and continue to whip until full, creamy, firm peaks form.
• Cover and keep chilled until ready to use.

To make the cannoli shells:

• Add the the flour, sugar and vanilla powder to a large bowl.
• Cut the butter and peanut butter spread into the flour mixture until it resembles coarse crumbs.
• Gradually add the cooking wine and then the egg.
• Mix with your hands until the dough holds together. If still crumbly, add a few more drops of wine.
• Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
• Divide the dough into four pieces, so that you can work with smaller portions.
• Roll out each piece onto a clean, floured surface to about ⅛-inch and use a round pastry/cookie cutter to cut out 24 circles, 3-inches in size.
• Loosely wrap each circle around cannoli forms and secure the edges with a dab of coconut milk.
• Heat a skillet with about 2-inches of vegetable oil to 400-degrees.
• Fry the dough on the form for approximately 2 minutes, or until golden brown.
• Remove and place on paper towel to absorb excess oil. Allow to cool briefly before removing from form.
• If painting the insides with chocolate, this is where you will do so.
• Allow to cool completely before filling.

Assembly:

• Using a large french pastry tip, pipe the filling into the shells at both ends.
• Sprinkle nuts on one, or both ends and drizzle with dark chocolate.

Notes

Leftover shells can be kept in an airtight container for up to two months.

Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !

Disclosure: This post was sponsored by Hershey's Canada. I was provided both monetary and product compensation for the purpose of developing a recipe as part of  the #DoYouSpoon campaign. All opinions and content are my own.