Cannoli with Peanut Butter Filling

== Ingredients ==
=== Peanut butter mousse ===
* 3 cups soymilk
* 12 oz cocoa butter, chopped into pieces
* ¾ cup + 2 Tbsp organic Sugar
* 1 Tbsp pure vanilla extract
* ½ cup smooth or chunky peanut butter
* 3 Tbsp maple syrup
=== Cannoli shells ===
* 2 Tbsp peanuts
* 1 ½ cups all-purpose flour
* 2 Tbsp cocoa powder
* ¼ tsp salt
* ¾ cup organic Sugar
* ¼ cup + 1 tsp canola or grapeseed oil
* ¼ tsp egg replacer powder
* ⅛ tsp guar gum
* ½ cup water
* ½ cup soymilk
* 1 Tbsp maple syrup
* 1 ½ tsp pure vanilla extract
=== Cannoli ===
* 1 batch peanut butter mousse
* 2 blood oranges, segmented and juice reserved
* 2 tbsp agave
* 2 tbsp cacao nibs for garnish
== Directions ==
=== 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 maximum 100°F — 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.
=== Cannoli shells ===
# Preheat oven to 350°F.
# 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.
=== Cannoli ===
# 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.
__NOTOC__
Category:Vegetarian Recipes
Category:Blood orange Recipes
Category:Orange juice Recipes
Category:Cocoa butter Recipes
Category:Cocoa Recipes
Category:Maple syrup Recipes
Category:Soy milk Recipes
Category:Peanut butter Recipes
Category:Citrus Desserts