Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
10 min
10 min
6 servings



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.


My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Arthur Avenue Burger

Recipe courtesy of Bobby Flay

Arthur Avenue Burger

Recipe courtesy of Bobby Flay


Recipe courtesy of Anne Burrell

Cannoli Cupcakes

Recipe courtesy of Michele Kenno

Cannoli with Chocolate Drizzle

Recipe courtesy of Danny Boome

Deconstructed Cannoli Chips and Dip

Recipe courtesy of Jeff Mauro

Chocolate Cannoli Sandwich Cookies

Recipe courtesy of Ted Allen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories