Chocolate Peppermint Pizzelle Fauxnoli

As soon as the Halloween decorations are down, I'm already plotting and planning my holiday baking.   I love poring over old family recipes and cookbooks, trying to choose that year's treats for our holiday gatherings.

My mom made pizzelle every holiday season to give to family and friends.  She liked the vanilla version, and sometimes she'd dip them in chocolate. A few years back I got my own iron, and decided to roll some of the pizzelle up and pipe in a cream filling. We jokingly called them "fauxnolis," and the name has stuck ever since.

When my Nielsen-Massey Holiday Flavors Bundle arrived, I immediately thought of those fauxnolis, but I wanted to change them up a bit.  I used the Madagascar Bourbon Pure Vanilla Extract in the chocolate pizzelle and the Pure Peppermint Extract in the cannoli filling.

I used semisweet chocolate because that's what the majority of my family loves. They'd be great with dark chocolate too.  My mom's original recipe called for margarine, this time around I used vegetable oil.  I lightly spray my iron between pizzelle with non stick spray.

You have to move fairly quickly to get the pizzelle wrapped around whatever form you use, but you also have to make sure they're comfortable enough to handle.    Slide one off the iron with a small spatula,  wrap it around the dowel, and then place it seam side down on a baking rack to cool completely.

If you don't want to bother with forming them, they are still amazing made the traditional way. Just pipe the filling between them, and roll them through the chips and crushed candies.

For the filling, be sure to use whole milk brand name ricotta.  Although my family recipe says it doesn't have to be drained, I do it as an insurance policy.  You can use a fine mesh strainer or cheesecloth set over a bowl, and place it in the fridge for several hours or overnight.

Filled fauxnoli or pizzelle will become soggy more rapidly than cannoli shells, so serve immediately. If you want to prepare everything in advance, store the shells in an airtight containter, and the ricotta filling in a pastry or zip top bag in the fridge.

You can give the gift of baking with the Holiday Flavors Bundle, available in 2oz or 4oz sizes, here. Share your delicious creations on social media using the hashtag #NielsenMasseyInspires.

Nielsen-Massey Vanillas has generously offered to send one Holiday Flavors Bundle to a lucky winner!   This includes one 2oz bottle each of the Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract and Pure Peppermint Extract. Enter for your chance to win below!

Chocolate Peppermint Pizzelle Fauxnoli



  • For the pizzelle:
  • 6 eggs
  • 1/2 cup vegetable oil
  • 2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1 1/2 cups sugar
  • 6 ounces semi-sweet chocolate
  • For the filling:
  • 32oz whole milk ricotta cheese
  • 3/4c sugar 2t Nielsen-Massey Pure Peppermint Extract
  • Mini chocolate chips
  • Peppermint Crunch Baking Chips or Crushed Peppermint hard candies
  • Cooking spray


How to cook Chocolate Peppermint Pizzelle Fauxnoli

  1. Beat the eggs well. Add the oil and vanilla extract. Combine flour, baking powder and sugar. Blend into the egg mixture until throroughly incorporated.
  2. Melt the chocolate over a double boiler or in the microwave, stirring periodically so that it doesn't burn. Blend the melted chocolate slowly into the pizzelle batter.
  3. Preheat pizzelle maker and spray with cooking spray.
  4. Bake according to the manufacturer's instructions. If the batter becomes too stiff, add a teaspoon of water and stir well.
  5. To shape the fauxnoli, remove one pizzelle from iron, and while it's still warm, wrap it around a wooden spoon handle, dowel or cannoli shell form. Slide off seam side down onto a rack and allow it to cool completely.
  6. For the filling, combine drained ricotta, sugar and peppermint extract in a medium bowl. Chill for 2 hours. Spoon into a piping bag with a star tip, or use a ziptop bag with the corner snipped off.
  7. Fill from the middle of the shell to the outside, turn and repeat from the other side. Sprinkle the ends with mini chocolate chips, peppermint crunch baking chips or crushed hard candies
pizzelle, cookies, italian, fauxnoli
Dessert, cookies
Created using The Recipes Generator

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Disclaimer: Thank you to Nielsen-Massey Vanillas for providing the Holiday Flavor Bundle prize free of charge. They also provided a Holiday Flavor Bundle for use in creation of my recipe for this poist.  All opinions are my own. This giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. One (1) winner will be selected. The prize packages will be sent directly from the giveaway sponsor. Jolene's recipe Journal is not  responsible for the fulfillment or delivery of the prize packages.  No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the post or giveaway.

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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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