Cannoli with Chocolate Chips

Cannoli with Chocolate Chips
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    154

Embark on a culinary journey to Italy with these delectable cannoli! Crisp, golden shells cradle a sweet, creamy ricotta filling studded with chocolate chips and a hint of almond. A truly irresistible dessert.

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Nutrition

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large bowl, combine the drained ricotta cheese and 1 cup of sifted confectioners' sugar. Mix until smooth and well combined. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins Gently fold in the toasted almonds, chocolate chips, and amaretto liqueur (or vanilla extract). Ensure the ingredients are evenly distributed throughout the ricotta mixture. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins Transfer the ricotta filling to a piping bag fitted with a large round tip. Alternatively, you can use a spoon, but piping will result in a cleaner presentation. (2 minutes)

Image Step 04
04 Step

Recipe View 10 mins Carefully pipe the filling into each cannoli shell, starting from the center and working your way towards the ends. Fill each shell completely. (10 minutes)

Image Step 05
05 Step

Recipe View 5 mins On individual serving plates, create a decorative dusting by combining confectioners' sugar and cocoa powder. You can also sprinkle directly onto the cannoli. (5 minutes)

Image Step 06
06 Step

Recipe View 2 mins Garnish each plate with a maraschino cherry, if desired. Serve immediately for the crispiest shells. (2 minutes)

For the best flavor and texture, use high-quality ricotta cheese and ensure it is thoroughly drained to prevent a soggy filling.
Toasting the almonds enhances their flavor and adds a pleasant crunch to the cannoli.
If you don't have amaretto liqueur, vanilla extract or almond extract are excellent substitutes.
Fill the cannoli shells just before serving to prevent them from becoming soggy. If you need to prepare them in advance, store the filled shells in an airtight container in the refrigerator for no more than a few hours.
Experiment with other toppings like chopped pistachios, candied citrus peel, or a drizzle of melted chocolate.

Fannie Pfannerstill

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 51 Ratings)
Total Reviews: (5)
  • Hilario Abernathy

    This recipe is fantastic! The ricotta filling is so creamy and the hint of amaretto is perfect. I'll definitely be making these again.

  • Jamil Ondricka

    Easy to follow and delicious. I will try adding pistachios next time

  • Conrad Lang

    I followed the recipe exactly, and the cannoli were a huge hit at my party. Everyone loved them!

  • Norberto Morissette

    These are so much better than store-bought cannoli! I added a sprinkle of sea salt to the filling, which really balanced the sweetness.

  • Bobbie Nicolas

    Draining the ricotta overnight is key! My filling was perfect. Thanks for the great tips!

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