Creamy Italian Cannoli Recipe with Ricotta and Chocolate Chips Easy and Perfect
A quick and easy creamy Italian cannoli recipe featuring smooth ricotta filling with mini chocolate chips and optional orange zest, perfect for a homemade indulgent dessert.
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
- 1 ½ cups whole milk ricotta cheese (about 375 g)
- ⅓ cup powdered sugar (about 40 g)
- ½ cup mini semi-sweet chocolate chips (about 90 g)
- 1 teaspoon pure vanilla extract
- Zest of one orange (optional)
- Cannoli shells (pre-made or homemade)
- Optional: chopped pistachios or almonds
- Optional: splash of Marsala wine
- Optional: half ricotta and half mascarpone blend
- Optional: whipped cream to lighten filling
- Optional: almond-based ricotta-style cheese for dairy-free version
Instructions
- Drain the ricotta: Place 1 ½ cups whole milk ricotta in a fine mesh sieve lined with cheesecloth over a bowl. Let it drain in the fridge for at least 1 hour or up to overnight to remove excess moisture.
- Mix the filling: Transfer the drained ricotta to a mixing bowl. Add ⅓ cup powdered sugar, 1 teaspoon vanilla extract, and orange zest if using. Beat with an electric mixer or whisk until smooth and fluffy, about 2-3 minutes.
- Fold in chocolate chips: Gently fold in ½ cup mini semi-sweet chocolate chips using a spatula, avoiding overmixing.
- Prepare the shells: Inspect pre-made shells for cracks and set aside. If making homemade shells, fry until golden and cool completely.
- Fill cannoli: Spoon the ricotta filling into a pastry bag fitted with a large round tip or a zip-top bag with a corner snipped. Pipe filling into each shell from both ends to the center for even distribution.
- Chill before serving: Place filled cannoli in the fridge for at least 30 minutes to let flavors meld and filling set slightly, keeping shells crisp.
- Optional: If filling is too thick, whisk in a teaspoon of heavy cream to loosen slightly for easier piping.
Notes
[‘Drain ricotta thoroughly to avoid soggy shells and watery filling.’, ‘Use mini chocolate chips for even distribution and easier piping.’, ‘Fill cannoli from both ends to prevent air pockets and shell breakage.’, ‘Fill shells just before serving to maintain crispness.’, ‘Store unfilled shells at room temperature up to 1 week; filling refrigerated up to 3 days.’, ‘Re-crisp softened shells by warming at 350°F (175°C) for 3-5 minutes and cooling before filling.’, ‘Optional add-ins like chopped pistachios, Marsala wine, or mascarpone can enhance flavor.’, ‘For dairy-free version, use almond or coconut-based ricotta alternatives and dairy-free chocolate chips.’]
Nutrition
- Serving Size: One filled cannoli
- Calories: 235
- Sugar: 15
- Sodium: 90
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 7
Keywords: cannoli, ricotta, chocolate chips, Italian dessert, creamy cannoli, easy cannoli recipe, homemade cannoli, quick dessert