Cannoli Shells with Ricotta Chocolate Chip Filling

Introduction

You mix 2 tablespoons of ricotta with sugar, whipped cream, and chocolate chips, then pipe the filling into crisp cannoli shells. The batch is small, works well for dessert for two, and the short chill helps the filling set before serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 2

Ingredients

• Cannoli shells (store-bought or homemade)
• 2 tablespoons ricotta cheese
• 1 tablespoon granulated white sugar
• 1 tablespoon whipped cream
• 1 tablespoon chocolate chips
• ½ tablespoon icing

Instructions

1. Prepare the cannoli shells if you are making them yourself.
2. Combine the ricotta and sugar. Fold in the whipped cream and chocolate chips.
3. Fill shells with the ricotta mixture. A piping bag works well here.
4. Cool cannoli in the fridge before serving.

Variations

• Swap the chocolate chips for finely chopped pistachios if you want less sweetness and more crunch.
• Replace 1 tablespoon of the ricotta cheese with mascarpone for a richer, smoother filling.
• Add a little orange zest to the ricotta mixture for a brighter citrus note that cuts through the sweetness.
• Use mini chocolate chips instead of regular chocolate chips for more even distribution in the small amount of filling.

Tips for Success

• If the ricotta looks wet, drain it briefly before mixing so the filling stays thick enough to pipe.
• Fold in the whipped cream gently so the filling stays light instead of turning dense.
• Use a piping bag or a small plastic bag with the corner cut off to fill the shells neatly from both ends.
• Chill the filled cannoli just until the filling firms up; too long in the fridge can soften the shells.
• Add the icing after chilling and just before serving for the cleanest finish.

Storage and Reheating

Store filled cannoli in a single layer in an airtight container in the fridge for up to 1 day. For better texture, keep the filling in a sealed container in the fridge for up to 3 days and store the shells at room temperature in an airtight container for up to 3 days, then fill just before serving.

Freezing is not recommended. The filling can turn grainy and the shells lose their crisp texture.

FAQ

Can you make these ahead?

Yes, but they are best assembled close to serving. If you need to prep ahead, chill the filling separately and fill the shells shortly before serving.

Why is my filling too loose?

The ricotta was likely too wet or the whipped cream was overmixed. Drain the ricotta and fold gently to keep the filling thick.

Can you use mascarpone instead of ricotta cheese?

Yes. You can replace part or all of the ricotta with mascarpone for a smoother, richer filling.

When do you add the icing?

Add it after the cannoli have chilled and right before serving. That keeps it from dissolving into the filling or making the shells soggy.