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Chocolate-Dipped Cannoli with Orange Ricotta Filling Recipe

Chocolate-Dipped Cannoli with Orange Ricotta Filling

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on May 12, 2013

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    1/4 - 1/2 cup of confectioners sugar is plenty for the filling! I can't imagine using the two cups that the recipe calls for. I think the filling could also use some orange extract.

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  • on January 13, 2013

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    Mine came out like soup too. I always read reviews before cooking and of course didn't this time until after my big bowl of filling...I mean soup was done mixing. Sooooooo disappointing.

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  • on December 28, 2011

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    Total Disaster! I cook a lot and I can fix almost any recipe but not this one. I wasted a lot of menu and looked really bad in front of guests. I used fresh ricotta, drained it (although the recipe gives you no clue as to how longand whipped it with a paddle in Kitchen Aid as Tyler (or his recipe writer indicated. It was soup. I had to whip cream cheese and slowly whip original mixture into cream cheese. It still didn't harden up after several hours in the refrigerator. Other users -- please save yourself the heartache and cash and find a better recipe.

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  • on October 14, 2010

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    Candied citron and candied orange peel are two different fruits. It is easier to find candied orange peels, but try the citron if you can get it. Around Thanksgiving is a good time to look for the citron. I buy a few containers as I really enjoy the taste, and they keep well.

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  • on May 29, 2010

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    The filling with just the ricotta, zest, vanilla and powdered sugar (to taste run briefly thru the food processor created a wonderful spread for bagels. :

    If I ever see a canoli on our store shelf I'll try it the way he presented it.

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  • on February 26, 2010

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    Awful, just another lazy recipe. cannoli is hand mixed so it does not become liquid. You would want equal parts marsponne and ricotta and half that in honey.Add your spice(cinnamon,nutmeg or cardomon some zest. chill 15-30 min pipe it,dip the ends(optional dust chill and serve. I make cannoli several times a week. It never takes more than 15- 30 min ( do it when making the espresso always perfect... I am Sicilian, recipes are not good.

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  • on February 24, 2010

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    I made a few adjustments to the recipe-such as omitting the candied citron and replacing it with crushed white chocolate, using orange extract instead of vanilla, and using mini cannoli shells (which can be found at Italian markets but are hard to find in regular grocery stores. They were really delicious with the perfect amount of orange and chocolate and not overly sweet. THe pastry cream was too thin though and melted easily out of the freezer, but it could have been an error I made. May work better with more powdered sugar! Really delicious though!

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  • on February 02, 2010

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    You were using a food processor to mix the filling during your TV show. This recipe says you should be using a stand mixer. In any case, I used a Food processor, and the filling came out like soup.

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  • on January 24, 2010

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    This was my first time trying this recipe and it was fantastic ... one thing I found is that I had enough filling left over that I could have made 3 or 4 more .....I highly recommend that you give this a go .... I think next time I will put chopped choclate on the chocolate dipped end and some chopped nuts on the other. KEEP THE RECIPES COMING TYLER

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  • on July 22, 2009

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    OMG this is the best cannoli recipe so far. it's very light & creamy the wonderful flavors of orange with the cheese was perfect. I LOVE Tyler Florences's recipes and I enjoy watching his shows. ALL his recipes are wonderful. I'm looking forward to see his holiday recipes!!! M.M. Waukesha, WI

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