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Chocolate Cannoli Recipe

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4.3 from 83 reviews

Crisp, cocoa-dusted cannoli shells are filled with a creamy ricotta and dark chocolate mixture, then finished with chopped pistachios and powdered sugar. These Italian-inspired treats are best filled just before serving so every bite stays delightfully crunchy.

Ingredients

For the filling

  • 600 g fresh ricotta cheese (about 2½ cups)
  • 200 g dark chocolate (about 1 cup), chopped
  • 120 g powdered sugar (about 1 cup), plus extra for dusting

For the cannoli shells

  • 240 g all-purpose flour or Italian 00 flour (about 1½ cups)
  • 1 tsp lemon zest
  • 2 tbsp granulated sugar
  • A pinch of sea salt
  • 1 tbsp cocoa powder
  • 40 g cold butter, cubed (about 3 tbsp)
  • 60 ml Marsala wine (about ¼ cup)
  • 1 tbsp white vinegar
  • 2 large egg yolks
  • 1 egg white, lightly beaten, for sealing
  • 1 liter sunflower oil, or enough for frying safely in your saucepan

For garnish

  • 2 tbsp finely chopped pistachios

Instructions

  1. Drain the ricotta. Place the ricotta in a fine-mesh strainer set over a bowl. Refrigerate for at least 1 hour, or overnight, so excess liquid can drain away and the filling will be thick.
  2. Melt the chocolate. Put the dark chocolate in a heatproof bowl and microwave in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
  3. Make the filling. Transfer the drained ricotta to a large bowl and beat with a hand mixer for 10–20 seconds, until creamy. Beat in the powdered sugar, then gradually mix in the melted chocolate until evenly combined. Spoon the filling into a piping bag or a plastic bag with one corner snipped off, and refrigerate.
  4. Mix the shell dough. In a large bowl, combine the flour, lemon zest, granulated sugar, salt, and cocoa powder. Rub in the cold butter with your fingertips until the mixture looks sandy. Add the Marsala, vinegar, and egg yolks, then mix until a dough forms. Knead briefly in the bowl; the dough may feel dry at first but will become smoother as you work it.
  5. Chill the dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
  6. Shape the shells. Divide the chilled dough into smaller pieces and roll each piece as thinly as possible, using a pasta machine if you have one. Cut out circles about 10 cm (4 inches) across. Wrap each circle around a cannoli tube, overlapping the edges, and brush the overlap with egg white to seal.
  7. Heat the oil. Pour sunflower oil into a deep, heavy saucepan to about one-third full. Heat to 180°C (360°F), checking the temperature with a kitchen thermometer. Take care not to overfill the pan.
  8. Fry the shells. Fry the shells one at a time, lowering them into the hot oil with a slotted spoon. Cook for about 1 minute, until golden brown. Remove and drain on paper towels. Once completely cool, carefully slide out the cannoli tubes.
  9. Fill and garnish. Pipe the chilled ricotta filling into both ends of each cooled shell. Sprinkle the ends with chopped pistachios, dust with powdered sugar, and serve immediately.

Notes

  • Draining the ricotta is important: excess moisture can make the filling loose and soften the shells.
  • The ricotta can drain and the dough can chill at the same time to make the overall process more efficient.
  • Roll the dough very thin for crisp, delicate shells.
  • Keep the oil near 180°C (360°F). If it is too cool, the shells can absorb excess oil; if too hot, they may brown before cooking through.
  • Cool the shells completely before removing the tubes or piping in the filling.
  • For the best crunch, fill the cannoli shortly before serving. Store unfilled shells airtight and keep the filling refrigerated separately.

Find it online: https://recipethrive.com/chocolate-cannoli-recipe/