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Chocolate Cannoli Recipe

Chocolate Cannoli

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Average Rating:

Total Reviews: 18

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  • 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.

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  • 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.

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  • 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.

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  • on March 23, 2011

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    Great baseline for cannoli cream. With the changes I made I think it's actually a 5 star. I added a bit of extra sugar, as it wasn't sweet enough for me. Did it at the end so there's a small gritty texture. No raisins or pistachios just because I'm only spreading it on crostini. I'd gladly put it into cannoli shells and happily munch away. I LOVE the chocolate and the more you mix the ricotta cream the more the little bits of chocolate run through it!

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  • on February 10, 2010

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    Thanks Michael...The Pistachios were a hit. I ended up making my own Cannoli shells that turned out nice and fluffy....This is my first time using any of your recipes. I will be back for more very soon....

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  • on December 25, 2009

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    Hi all - making the cannoli filling but found it a bit runny (but tastes good!. Do you think I did not whip the cream enough? I am used to making my grandmother's filling which is predominantly ricotta and 10X sugar. Is this filling supposed to come out a bit "lighter" then the traditional? Thanks! P.S. I also used just finely chopped toasted almonds and mini choc chips in the filling (not a fan of raisins and am making mini cannolis and it is also delicious!

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  • on November 19, 2009

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    I always enjoy making Cannoli's for my family and friends. I've been making Michaels's ricotta filling for a very long time but I order my cannoli shells from www.goldencannoli.com. They have the best we've tasted and they'll make sure you get them quickly. They've been doing it for over 40 years and it's all freshly made from scratch. No preservatives or imitation ingredients.

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  • on September 03, 2009

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    Trader Joe's is a great place to find the unsalted pistachios. The can be purchased roasted, unsalted, and without shells for a reasonable price.

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  • on August 26, 2009

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    Love this one-- I always just used ricotta and powdered sugar-but the cream made a difference-very good. One reviewer posted she couldn't find cannoli shells-I also live in a small town and no one has them anywhere. So I just surfed the net and found many recipies for them. They are fun to make-and very good-I bought the cannoli tubes from e-bay. Some say you can cut a broom stick and use that but personally I would be afraid to do that now days-you never know what chemicals might be in the wood. And also I was using a fork for a few years to turn the cannoli--what a difference a simple pair of tongs makes. Also, I don't follow a specific recipe anymore-just about a cup of all pur. flour-dash salt,maybe a third cup of sugar, and half a stick of salted butter-at room temp. Just sift together with your fingers working the butter in then add enough red wine-or cold water- until it comes together, Kind of like a pie dough crust.. After you've made them a few times-you'll know exactly what consistancy you're looking for. Roll them around the cannoli tube-seal ends together ,using just a bit of water if necessary to make ends stick together-and cook in hot oil until brown. Also after you've made them a while you wont have to use the water to hold ends together because you'll know how much liquid to put in recipe so it wont be too wet or too dry. Also I put in cocoa and sometimes cinnamon in the dry ingredients. I don't roll out the whole thing at once and cut them out like I've seen some shows do-but instead I pull about a walnut size piece of dough from bowl and roll out one at a time-this way is just easier for me. Hope all this helps and I didn't leave out anything-but try making them and you'll love doing it.

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  • on April 09, 2009

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    I loved the filling in this recipe, and especially with the homemade ricotta recipe that some of the reviewers have presented here. However, I could not find the cannoli shells in the market, and the bakery shops in town had no idea how to make them (I live in a small, rural town in Arkansas...these types of things are hard to come by. I used a flat pastry shell instead of the curved cannoli shell. I was wondering if anyone here would know if I could use the large egg roll sheets and make my own shells? Would it taste the same as a cannoli shell? Any ideas as to how I could do this?

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