As a passionate chocolate lover, I couldn’t resist the temptation to infuse a touch of cocoa magic into a beloved recipe. Whether you’re a seasoned baker or a novice exploring the captivating world of desserts, this unique Chocolate Cannoli recipe is designed to tantalize your taste buds and ignite a sense of joy in your baking journey.
Join me on a journey where the crisp, golden shells meet the velvety, chocolate-infused filling, a combination that promises to elevate your dessert table and captivate hearts at any gathering. Experience the aroma of freshly baked shells, the smooth texture of the filling, and the rich, decadent taste that will leave you craving for more.
Table of Contents
How to make Chocolate Cannoli
A chocolate cannoli is a traditional Italian pastry originating from Sicily. It consists of a fried pastry shell, typically made from dough shaped into tubes, filled with a sweet, creamy filling. The filling is usually made with ricotta cheese, sugar, and often flavored with ingredients like vanilla, cinnamon, and citrus zest.
Ingredients
For the Cannoli Shells:
2 cups all-purpose flour, plus extra for dusting
2 tablespoons sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1/2 cup Marsala wine
Vegetable oil for frying
For the Chocolate Cannoli Filling:
15 ounces whole milk ricotta cheese, strained
1/2 cup powdered sugar
1/2 cup mini chocolate chips, plus extra for garnish
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Additional:
Powdered sugar for dusting
Melted dark chocolate for dipping (optional)
Chopped pistachios or sliced almonds for garnish (optional)
Instructions
Preparing the Cannoli Shells:
In a large bowl, mix the flour, sugar, cocoa powder, cinnamon, and salt. Add the butter, and use your fingers or a pastry cutter to blend it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the egg and Marsala wine and knead until the dough comes together. Wrap it in plastic wrap and let it rest at room temperature for about 1 hour.
On a lightly floured surface, roll the dough out to about 1/16 inch thick. Cut out circles using a 4-inch round cutter.
Wrap each dough circle around a cannoli form (metal tube), sealing the edges with a bit of water.
In a heavy pot or deep fryer, heat the vegetable oil to 360°F. Fry the cannoli, a few at a time, until golden brown, about 2 minutes. Use tongs to remove from the oil and let cool on a wire rack. Carefully slide out the cannoli forms.
For the Chocolate Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, powdered sugar, cocoa powder, and vanilla extract until smooth. Gently fold in the mini chocolate chips.
Transfer the filling to a piping bag fitted with a wide tip (or use a zip-top bag with a corner cut off).
Assembly:
Once the shells have cooled completely, pipe the filling into each shell from both ends.
Dip the ends into melted dark chocolate and then into chopped nuts, if using.
Dust with powdered sugar and sprinkle more chocolate chips as desired.
Tips for Perfect Chocolate Cannoli
Strain the Ricotta: To ensure a smooth and creamy filling, strain your ricotta cheese through a fine-mesh sieve overnight. This removes excess moisture and is crucial for the filling’s consistency.
Fresh Oil for Frying: Use fresh vegetable oil for a light, crisp shell. The right temperature of the oil (360°F) is key; too hot, and the shells will burn quickly, too cool, and they’ll be greasy.
Seal Properly:Â Make sure the edges of your cannoli dough are well-sealed around the forms to prevent them from opening up during frying.
Fill Before Serving:Â Always fill your cannoli just before serving to maintain the crispness of the shells. If left for too long, filled cannoli will become soggy.
What to serve with
Chocolate Cannoli, with its rich, creamy filling and delicate, crisp shells, is a show-stopping dessert on its own. However, to elevate your dessert experience or create an unforgettable dessert spread, pairing them with complementary sides, beverages, or additional treats can enhance their luxurious chocolate flavor and add excitement to your serving presentation. Here are suggestions on what to serve with Chocolate Cannoli to make your dessert course even more impressive.
Espresso or Coffee:Â The robust flavors of espresso or a freshly brewed cup of coffee beautifully complement the sweetness of chocolate cannoli, providing a balance that enhances the overall tasting experience. The warmth of the coffee also contrasts pleasingly with the cool, creamy ricotta filling.
Sweet Dessert Wine: Wines such as Moscato, Port, or even a Marsala wine echo the Italian heritage of cannoli and offer a sweet, sophisticated note that pairs wonderfully with the dessert’s chocolate elements. The wine’s sweetness and the dessert’s rich chocolate flavor create a harmonious balance on the palate.
Italian Liqueurs:Â For a truly indulgent pairing, serve your chocolate cannoli with a small glass of Amaretto, Sambuca, or Limoncello. These Italian liqueurs have distinct flavors that can complement the creamy, chocolaty richness of the cannoli in a unique way.
Light Sides
Fresh Berries:Â A simple side of fresh raspberries, strawberries, or a berry mix can add a refreshing, slightly tart contrast to the chocolate cannoli. Berries offer visual appeal with their vibrant colors, and their natural acidity and sweetness can cut through the richness of the dessert.
Whipped Cream:Â Though cannoli themselves are filled with creamy ricotta, a dollop of lightly sweetened whipped cream on the side or even a quenelle atop each cannoli can add an extra layer of texture and a cloud-like contrast.
Additional Desserts for a Spread
Mini Tiramisu Cups: If you’re aiming for an all-out Italian dessert feast, mini Tiramisu cups offer a lovely variation in texture and flavor. The coffee-soaked ladyfingers and mascarpone cream layer beautifully with the themes of coffee and cream present in your chocolate cannoli.
Biscotti:Â Offering a selection of biscotti on the side can add a crunchy texture to your dessert spread. Almond, hazelnut, or even chocolate-dipped biscotti provide a delightful crunch and are perfect for dunking into coffee or dessert wine.
Italian Gelato or Sorbet: For a refreshing finish, serve a scoop of vanilla, pistachio, or hazelnut gelato or a berry sorbet alongside your chocolate cannoli. The cold, smooth texture of the gelato or the light freshness of the sorbet can provide a soothing finish to the rich, indulgent chocolate flavors.
Ingredients Substitutes
Creating Chocolate Cannoli can involve some ingredient substitution, either due to dietary preferences or simply because you don’t have a particular ingredient on hand.
Cannoli Shells Substitutes:
All-Purpose Flour:Â If you need a gluten-free option, you can use a gluten-free all-purpose flour blend designed to be a one-to-one substitution.
Sugar:Â In the shell, granulated sugar can easily be replaced with an equal amount of coconut sugar or a 1:1 granulated sugar substitute for a lower glycemic option.
Cocoa Powder:Â In case you run out of unsweetened cocoa powder, you can omit it or use carob powder in a 1:1 ratio for a slightly different flavor profile.
Marsala Wine: If you don’t have Marsala, a good substitute is a mixture of white grape juice and brandy. For every 1/2 cup of Marsala, use 1/2 cup of white grape juice plus 1 teaspoon of brandy.
Cannoli Filling Substitutes:
Whole Milk Ricotta Cheese:Â A lactose-free ricotta can be used for lactose intolerant people. If you follow a vegan diet, you can replace the ricotta with blended cashews and coconut cream flavored with lemon juice and sugar to mimic the ricotta texture and taste.
Powdered Sugar: If you need an alternative to powdered sugar, you can make your own by grinding granulated sugar with a little cornstarch in a high-speed blender. This sugar-free powdered alternative can work for those monitoring their sugar intake.
Mini Chocolate Chips:Â If you prefer not to use chocolate chips, you can finely chop a bar of dark chocolate. For a healthier approach, use cacao nibs.
Additional Ingredient Substitutes:
Butter: If you’re dairy-free, try a plant-based butter substitute. Make sure it’s cold, just like you’d use cold dairy butter.
Egg: For a vegan variation, you can use a flax egg, in which you mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until thickened.
Vegetable Oil: For frying, canola oil, peanut oil, or any other oil with a high smoke point can be used in place of vegetable oil.
Cinnamon: If you don’t like or have cinnamon, you can omit it or use a pinch of nutmeg as a flavor contrast.
Final Thoughts
Making Chocolate Cannoli from scratch is an endeavor that speaks volumes of love and dedication. From the meticulous preparation of the dough to the gentle folding of the chocolate-studded ricotta, each step is a dance between tradition and personal expression. The result is not just a dessert but an experience – a bite that brings a piece of Italy into our homes and hearts.
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1/2 cup Marsala wine
Vegetable oil for frying
For the Chocolate Cannoli Filling:
15 ounces whole milk ricotta cheese, strained
1/2 cup powdered sugar
1/2 cup mini chocolate chips, plus extra for garnish
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Additional:
Powdered sugar for dusting
Melted dark chocolate for dipping (optional)
Chopped pistachios or sliced almonds for garnish (optional)
Instructions
Preparing the Cannoli Shells:
In a large bowl, mix the flour, sugar, cocoa powder, cinnamon, and salt. Add the butter, and use your fingers or a pastry cutter to blend it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the egg and Marsala wine and knead until the dough comes together. Wrap it in plastic wrap and let it rest at room temperature for about 1 hour.
On a lightly floured surface, roll the dough out to about 1/16 inch thick. Cut out circles using a 4-inch round cutter.
Wrap each dough circle around a cannoli form (metal tube), sealing the edges with a bit of water.
In a heavy pot or deep fryer, heat the vegetable oil to 360°F. Fry the cannoli, a few at a time, until golden brown, about 2 minutes. Use tongs to remove from the oil and let cool on a wire rack. Carefully slide out the cannoli forms.
For the Chocolate Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, powdered sugar, cocoa powder, and vanilla extract until smooth. Gently fold in the mini chocolate chips.
Transfer the filling to a piping bag fitted with a wide tip (or use a zip-top bag with a corner cut off).
Assembly:
Once the shells have cooled completely, pipe the filling into each shell from both ends.
Dip the ends into melted dark chocolate and then into chopped nuts, if using.
Dust with powdered sugar and sprinkle more chocolate chips as desired.
Driven by a desire to not only delight the palate but also to educate and inspire others, I began documenting dessert recipes. My writing style is infused with warmth, humor, and a genuine love for food.
