Chocolate-Pistachio Cannoli

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 1 hr 8 min
  • Cook: 2 min
  • Yield: 12 mini cannoli
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1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)

1/4 cup finely chopped pistachios

12 mini cannoli shells

1 cup fresh ricotta

1/2 cup confectioners' sugar, plus more for dusting

1 teaspoon grated tangerine or orange zest

1 tablespoon fresh tangerine or orange juice

Pinch of ground cinnamon

2 tablespoons heavy cream


  1. Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.
  2. Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes.
  3. Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving.