Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: Piping bag with wide star tip

While the orange zest offers delicious flavor, it can curdle the whipped cream slightly if left to sit. If that is a concern, then omit the orange zest.

Mix together 1/2 cup of the heavy cream and the mascarpone cheese in a medium bowl to lighten it. Stir in the rum and orange zest, if using. Set aside. 

Pour the remaining 1 1/2 cups cream into the bowl of a standing mixer fitted with a whisk attachment and start to whip on low, slowly adding the sugar when the cream is at soft peaks. Turn off the mixer before it reaches stiff peaks. 

Gently fold in the lightened mascarpone and the chopped chocolate. 

Transfer the filling to a piping bag fitted with the star tip. 

Pipe into cannoli shells and serve immediately.

Cook's Note

Premade empty cannoli shells can be purchased at a bakery.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Arthur Avenue Burger

Recipe courtesy of Bobby Flay

Arthur Avenue Burger

Recipe courtesy of Bobby Flay

Cannoli

Recipe courtesy of Gale Gand

Cannoli

Recipe courtesy of Anne Burrell

Cannoli

Recipe courtesy of Emeril Lagasse

Cannoli

Recipe courtesy of Sal Passalaqua

Arthur Bryant's Burnt Ends

Recipe courtesy of Charles Lee

Browse Reviews By Keyword