---------- Recipe via Meal-Master (tm) v8.02
       Title: Chocolate Cannoli
  Categories: Desserts, Chocolate, Italian
       Yield: 9 servings
       1 lb Ricotta; drained                  1/3 c  Chocolate chips, 
       1 c  Sugar, confectioners                1 ts Orange peel; grated
     1/2 c  Walnuts, toasted; chopped         1/2 ts Lime peel; grated
       1 c  Flour                               1 tb Butter, sweet; 
       1 ts Baking powder                       1    Egg; beaten to blend
       1 ts Sugar, confectioners                1 ts Vanilla
       1 pn Salt                                     Oil; for deep frying
     1/3 c  Beer                          
     FOR FILLING: Puree ricotta and sugar in processor until smooth. 
   to large bowl. Mix in next 4 ingredients. Cover and refrigerate until 
   chilled. (Can be prepared 1 day ahead.)  Bring filling to room 
   before using.
     FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt 
   large bowl. Make well in center. Add beer, butter, half of egg 
   remainder for another use) and vanilla to well. Gradually draw flour 
   edge of well into center until all flour is incorporated. Knead dough 
   lightly floured surface until smooth. Cover and let stand 1 hour.
   Roll out dough out into 12-inch square.  Cut into nine 4-inch squares. 
   1 square around each cannoli form,* brushing edges with water and 
   gently to seal.
   Heat oil in deep fryer or heavy large skillet to 350F.  Add cannoli in
   batches and cook until golden brown, turning occasionally, about 4 
   Drain on paper towels.  Remove shells from cannoli forms. Cool.
   Spoon filling into pastry bag without tip.  Pipe filling into cannoli
     * Tinned steel cylindrical molds available at most specialty
   :     cookware stores (or Williams-Sonoma).