1 cup mini chocolate chips, melted over double boiler or in 30 second intervals in the microwave
¾ cup roasted, salted almonds, chopped
Cannoli Filling
4 oz whole milk ricotta, wrapped in cheesecloth or set over a very fine mesh sieve and drained overnight
4 oz mascarpone cream
2 tbsp confectioners sugar
½ tsp orange zest
½ tsp amaretto or almond extract
pinch cinnamon
pinch kosher salt
½ cup mini chocolate chips plus extra for garnish
Instructions
Matzoh
Lay matzoh squares on parchment-lined baking sheets, divide melted chocolate evenly and use a flexible rubber spatula to spread it on top of the matzoh to cover. Spinkle almonds on top and refrigerate for 20 minuted to harden the chocolate. Crack into bite-sized pieces.
Cannoli Filling
Using the whisk attachment on a stand mixer or a hand mixer, whip all ingredients except the mini chocolate chips together until smooth and creamy. Fold in chocolate chips at the end. Serve in a bowl, garnish with additional chocolate chips and chocolate almond matzoh for dipping.
Recipe by Jackie Ourman at https://jackieourman.com/chocolate-and-almond-matzoh-with-cannoli-filling/