Chocolate Covered Cannoli is the perfect dessert for dinner parties, holidays or any time you are wanting a delicious Italian treat!
Chocolate-covered cannoli are the perfect combination of crispy, creamy, and indulgent flavors. This Italian-inspired dessert takes the traditional cannoli and elevates it with a rich chocolate coating. Whether you’re making them for a special occasion or simply treating yourself, this detailed recipe will guide you through each step to achieve bakery-quality results at home. Get ready to impress your family and friends with these decadent chocolate-covered cannoli!
Why you’ll love Chocolate Covered Cannoli
- Easy and impressive dessert!
- A delicious Italian treat!
- Great for Valentine’s Day, Christmas or any holiday!
- Creamy, rich and delicious!
Understanding the Ingredients
- Ricotta Cheese: the traditional filling used in this popular Italian dessert. Choose whole milk ricotta that has been strained and blended for a creamy, thick and smooth texture. If using regular ricotta make sure to drain it first so that the filling is thick.
- Powdered Sugar: blends well with the ricotta while providing sweetness.
- Pure Vanilla Extract: enhances the flavor.
- Cinnamon: provides a nice warm, spicy flavor.
- Mini chocolate chips and powdered sugar: add an eye-catching addition to the cannoli.
- Cannoli Shells: the crispy, flakey vessel that holds the filling. You can find them at grocery stores or you can make homemade shells.
- Chocolate Melting Wafers or Dolci Frutta Melting Chocolate Kit: to dip your cannoli shells in for a luscious chocolate shell.
Chocolate Covered Cannoli-Ingredients
- 6 cannoli shells
- 8 oz chocolate melting wafers (Dolci Frutta Melting Chocolate Kit)
- 8 oz whole milk ricotta (strained)
- ⅓ cup powdered sugar
- ⅔ cup heavy whipping cream
- 1½ tsp pure vanilla extract
- ¼-½ tsp cinnamon (to taste)
Step-by-Step-Instructions
- Melt chocolate wafers according to package directions.
- Dip each end of the shell into the chocolate to coat. Tap off excess chocolate and place on a parchment lined baking sheet. Place in the refrigerator for 15 minutes to set.
- In a mixing bowl, combine ricotta, powdered sugar, vanilla and cinnamon.
- In a separate mixing bowl, beat heavy whipping cream until soft peaks from. Gently fold the whipped cream into the ricotta. Place mixture into the refrigerator for 30-60 minutes.
- Add the cannoli filling to a pastry bag fitted with a large star tip and fill the cannoli shells from each end.
- Dip the ends into mini chocolate chips. Sprinkle with powdered sugar.
- Serve and enjoy!
- To store, place in an airtight container in the refrigerator for up to 3 days.
Try these Chocolate Covered Cannoli!
Making Chocolate Covered Cannoli at home may seem intimidating, but with the right technique and ingredients, you can achieve a dessert that rivals any Italian bakery. Pair them with an espresso or dessert wine for a truly indulgent experience. Try this recipe, experiment with different fillings, and share your creations with friends and family. If you loved this recipe, let us know in the comments below! Happy baking! And remember…
Life’s too short to eat bad food!
For other delicious Italian Desserts try:
Homemade Italian Chocolate Pizzelles
Homemade Italian Pizzelles with Anise
Chocolate Covered Cannoli
Equipment
- Mixing bowls
- hand mixer
- Baking sheet
- Parchment paper
Ingredients
- 6 cannoli shells
- 8 oz chocolate melting wafers Dolci Frutta Melting Chocolate Kit
- 8 oz whole milk ricotta strained
- ⅓ cup powdered sugar
- ⅔ cup heavy whipping cream
- 1½ tsp pure vanilla extract
- ¼-½ tsp cinnamon to taste
Instructions
- Melt chocolate wafers according to package directions.
- Dip each end of the shell into the chocolate to coat. Tap off excess chocolate and place on a parchment lined baking sheet. Place in the refrigerator for 15 minutes to set.
- In a mixing bowl, combine ricotta, powdered sugar, vanilla and cinnamon.
- In a separate mixing bowl, beat heavy whipping cream until soft peaks from. Gently fold the whipped cream into the ricotta. Place mixture into the refrigerator for about 30 minutes.
- Add the cannoli filling to a pastry bag fitted with a large star tip and fill the cannoli shells from each end.
- Dip the ends into mini chocolate chips. Sprinkle with powdered sugar.
- Serve and enjoy!
- To store, place in an airtight container in the refrigerator for up to 3 days.
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