Easy Homemade Cannoli
These Easy Homemade Cannoli feature a rich, velvety filling made with a secret weapon: mascarpone cheese. Combined with traditional drained ricotta and a hint of cinnamon, this filling is stable, creamy, and far better than anything from a grocery store bakery.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 8
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Ingredients
3/4 cup full-fat ricotta cheese (drained overnight)
1 cup BelGioioso mascarpone cheese
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1/2 cup mini chocolate chips
8 cannoli shells
1/4 cup chocolate candy melts
1 teaspoon shortening or refined coconut oil
Instructions
1. Drain the ricotta: Line a fine mesh strainer with cheesecloth, place over a bowl, add ricotta, and drain in the fridge overnight.
2. Combine cheeses: In a mixing bowl, stir the drained ricotta and mascarpone together with a spatula until smooth.
3. Season filling: Add vanilla, powdered sugar, and cinnamon. Stir until well combined.
4. Fold in chips: Gently fold in the mini chocolate chips.
5. Prepare piping bag: Place filling in a piping bag with a large round tip or a storage bag with a corner snipped off.
6. Melt chocolate: Combine chocolate melts and shortening. Microwave in 30-second intervals until smooth.
7. Decorate shells: Dip the ends of the cannoli shells into the chocolate. Let set on wax paper.
8. Fill: Once chocolate is set, pipe the filling into both ends of the shells.
9. Serve: Keep chilled until ready to enjoy.
Notes
Always drain your ricotta for at least 8 hours to avoid a runny filling.
Wait to fill the shells until right before serving to keep them crispy.
You can add crushed pistachios or orange zest for a gourmet twist.