Cannoli are iconic Italian pastries known for their crispy, tube-shaped shells filled with sweet ricotta cream. This chocolate version adds cocoa to both the shell and the filling, creating a dessert that’s rich, indulgent, and perfect for chocolate lovers. The shells are fried until crisp and dipped in melted chocolate, while the filling is whipped until light and fluffy with cocoa, powdered sugar, and vanilla. Finish with chopped nuts or mini chocolate chips for a showstopping treat that’s as fun to make as it is to eat.
🧁 Ingredients:
For the Chocolate Cannoli Shells:
- 2⅓ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons softened butter
- 2 large egg yolks
- ⅔ cup Marsala wine (or substitute with water + vinegar)
- Vegetable oil or shortening for frying
- 1 cup melted chocolate (for dipping)
- ½ cup chopped nuts or mini chocolate chips (optional garnish)
For the Chocolate Ricotta Filling:
- 5 cups ricotta cheese (drained overnight)
- 2 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Optional: ½ cup mini chocolate chips or crushed pistachios
👩🍳 Instructions:
Step 1: Prepare the Dough
- In a large bowl, mix flour, cocoa powder, sugar, and salt.
- Add softened butter and egg yolks, mixing until crumbly.
- Slowly add Marsala wine while stirring until a dough forms.
- Knead the dough for 6–8 minutes until smooth and soft.
- Flatten into a disk, wrap in plastic, and refrigerate for at least 4 hours (overnight is best).
📝 Resting the dough helps develop flavor and makes it easier to roll out.
Step 2: Roll and Cut the Shells
- Divide the chilled dough into 8 pieces.
- Roll each piece thin (about ¼ inch) using a rolling pin or pasta machine.
- Cut into 3.5-inch circles and wrap each around a metal cannoli tube.
- Seal the edges with a dab of water and press gently.
💡 Keep unused dough covered to prevent drying out.
Step 3: Fry the Shells
- Heat oil to 350°F (175°C) in a deep pan.
- Fry cannoli tubes in batches for 1–2 minutes per side until crisp.
- Remove and drain on paper towels.
- Once cool, gently slide shells off the tubes.
⚠️ Monitor oil temperature closely to avoid burning the shells.
Step 4: Dip and Decorate
- Dip the ends of each shell in melted chocolate.
- Sprinkle with chopped nuts or mini chocolate chips.
- Let dry completely before filling.
Step 5: Make the Filling
- In a bowl, sift powdered sugar and cocoa powder together.
- Add strained ricotta and vanilla extract.
- Beat on medium-high speed until light and fluffy.
- Fold in mini chocolate chips or crushed pistachios if desired.
🍫 The filling should be creamy but firm enough to pipe.
Step 6: Fill and Serve
- Transfer filling to a piping bag fitted with a large round tip.
- Pipe into both ends of each shell.
- Dust with powdered sugar for a final touch.
🕒 Fill cannoli just before serving to keep shells crisp.
🎊 Final Notes:
Chocolate Cannoli are a labor of love, but the payoff is pure joy. With your knack for festive flair and crowd-pleasing creations, these will be the star of any dessert table. You can prep the shells and filling ahead of time, then assemble fresh for guests. Want to riff on this with tropical flavors or a sugar-free twist? I’ve got ideas ready to roll.
Let’s keep the sweet inspiration flowing—what occasion are you making these for?