Chocolate Dipped Cannoli Recipe

Crispy cannoli shells filled with sweet ricotta-mascarpone cream, dipped in rich chocolate, and topped with pistachios for a homemade Italian dessert.

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Course: Dessert

Cuisine: Italian, Sicilian

Prep Time: 30

Cook Time: 5

Chill Time: 1

Total Time: 1 35

Servings: cannoli

Calories: 310kcal

Cost: $15

Equipment

1 Large mixing bowl For ricotta mixture
1 Electric hand mixer Creates smooth filling
1 Fine-mesh strainer To drain ricotta
1 Piping bag or zip-top bag For filling shells
1 Microwave-Safe Bowl / Double Boiler To melt chocolate
1 Parchment paper For cooling dipped cannoli
1 Small Offset Spatula Helpful for spreading chocolate

Ingredients

12 pieces Cannoli shells Pre-made or homemade
1 tablespoon Vegetable oil For brushing shells
2 cups Whole milk ricotta cheese Drained well
1 cup Confectioners’ sugar For sweetness
½ cup Mascarpone cheese Adds creaminess
1 teaspoon Vanilla extract Flavor
¼ cup Mini chocolate chips Mixed into filling
¼ teaspoon Orange zest Optional flavor
12 oz Semi-sweet chocolate For dipping
2 tablespoon Coconut oil / shortening Helps chocolate set
¼ cup Pistachios, chopped For garnish
2 tablespoon Powdered sugar For dusting

Instructions

Drain ricotta for 30 minutes.
Mix ricotta, sugar, mascarpone, vanilla.
Fold in chocolate chips & zest.
Chill filling 1 hour.
Melt chocolate with oil until smooth.
Cool chocolate slightly.
Pipe ricotta cream into shells.
Dip shells in chocolate.
Garnish with pistachios & sugar.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition