Chocolate-Dipped Cannoli with Orange Ricotta Filling

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 8 cannoli
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8 store-bought cannoli shells

1 (12-ounce) bag semisweet chocolate chips

Cannoli filling:

1 quart good-quality ricotta cheese

2 cups confectioners' sugar

1 teaspoon fresh orange zest

1/4 cup chopped citron (candied orange peel)

2 teaspoons vanilla extract


  1. For the chocolate:
  2. Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling.
  3. For the filling:
  4. Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.
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