Photo: Chocolate Cannoli Recipe
Ingredients
- 1 cup unsalted pistachios
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons golden raisins
- 1 cup chopped bittersweet chocolate
- 1 cup ricotta
- 14 cannoli shells
Directions
Preheat oven to 350 degrees F.
Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
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By dianewhite
Pittsburgh, PA
on February 03, 2012
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This was a great basic recipe...I leave out the pistachios and raisins (personal preference, add more chocolate, orange zest and cinnamon...but the basics are perfect. I even had to make this in huge quantities for a church function and it multiplied flawlessly...very unusual for most recipes. Suggest using whole milk ricotta and draining it in cheese cloth to prevent a runny mixture. I also whip my cream to stiffer peaks to help with stability.
By ramasj19
San Jose, CA
on January 20, 2012
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Great, easy recipe. Always a winner. I've played with the filling, adding chopped dried apricots. Go for it! Try dipping the ends of the cannoli shells in Nutella heated in the microwave, wait for them to cool, then fill the shells. Awesome.
By CJoyB
omaha, NE
on June 09, 2011
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Good Italian traditional recipe. There are many ways to add chocolate. Some dip half of filled cannoli into melted bittersweet chocolate & then sprinkle on crushed nuts. I have seen Paula Deen do this.
Cannoli shells are HARD TO FIND.
I solved this by purchasing PIZZELLE MAKER, the larger size that makes 2 at once & taking warm, flat Pizzelles out of maker & quickly putting around large wood dowel. Or make a cone shape for a filled HORN if you have the molds. They cool quickly & you can make dozens & freeze extras.
I have heard of people using 2-4 layers of PHYLLO, using butter layers & sprinkle of sugar between & formed around oil-sprayed & tube-shaped lightly crumpled foil to bake in oven just long enough to crisp & hold shape when cool.
I used Almonds, but sky is limit; use toasted coconut, flavor filling w/ Amaretto, Rum or Coffee. NOT a great idea to make in advance, as they get mushy. Rather have a dessert counter & have each guest fill & top their own.
Read all 18 reviews