Chocolate Cannoli
Indulge in the rich, decadent flavors of homemade Chocolate Cannoli, a delightful twist on the classic Italian dessert. Featuring crispy cocoa-infused shells made from scratch and filled with a creamy ricotta mixture studded with mini chocolate chips, this recipe is a chocolate lover’s dream. Each shell is fried to golden perfection before being filled with the luscious filling and optionally dipped in silky melted dark chocolate for an extra touch of indulgence. Finished with a dusting of powdered sugar, these elegant cannoli are as visually stunning as they are delicious. Perfect for parties, special occasions, or simply treating yourself, this recipe offers a bakery-quality dessert that tastes even better fresh from your kitchen. With simple ingredients and easy-to-follow steps, you’ll create a dessert destined to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 3 tablespoons Cocoa powder
- 3 tablespoons Unsalted butter
- 0.25 teaspoons Salt
- 1 pieces Egg yolk
- 0.5 cups White wine
- 4 cups Vegetable oil
- 1.5 cups Ricotta cheese
- 0.75 cups Powdered sugar
- 0.5 cups Mini semi-sweet chocolate chips
- 1 teaspoons Vanilla extract
- 0.5 cups Dark chocolate (melted for dipping, optional)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
In a large bowl, whisk together flour, granulated sugar, cocoa powder, and salt.
Cut in the butter using a fork or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and white wine to the dry ingredients. Mix until the dough begins to come together.
Knead the dough on a lightly floured surface for 3-4 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, in a medium bowl, combine ricotta cheese, powdered sugar, mini chocolate chips, and vanilla extract. Stir until smooth. Cover and refrigerate until ready to use.
Divide the chilled dough into two portions. Roll one portion out on a lightly floured surface to about 1/8-inch thickness.
Cut out circles using a 4-inch round cookie cutter. Wrap each circle around a metal cannoli form, sealing the edges with a bit of water.
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the cannoli shells in batches until crispy and golden brown, about 1-2 minutes per shell. Remove and drain on paper towels. Allow to cool before removing the forms.
Fill a piping bag fitted with a large round tip with the ricotta filling. Pipe the filling into each cooled cannoli shell from both ends.
If desired, dip the ends of each cannoli in melted dark chocolate and allow to set on parchment paper.
Dust the cannoli with powdered sugar before serving. Enjoy your chocolate cannoli fresh for the best flavor!
Nutrition Facts
Calories |
10743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 991.1 g | 1271% | |
| Saturated Fat | 212.4 g | 1062% | |
| Polyunsaturated Fat | 537.7 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 472.9 g | 172% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 232.5 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1759 mg | 135% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
