Description
This Easy Cannoli Recipe offers a delightful and authentic Italian dessert experience at home. Featuring a creamy ricotta filling sweetened with sugar and enhanced with orange zest, vanilla, candied ginger, and mini chocolate chips, this recipe requires no baking and is perfect for a quick yet impressive treat. Serve with traditional crunchy cannoli shells and garnish with chopped pistachios, mixed nuts, and powdered sugar for an irresistible finish.
Ingredients
Scale
Filling
- 16 ounces whole-milk ricotta cheese (454 grams, BelGioioso recommended)
- â…” cup granulated sugar (133 grams)
- 1 tablespoon orange zest (6 grams, from ½ orange)
- ½ teaspoon pure vanilla extract (2 grams)
- 1½ tablespoons finely chopped candied ginger (17 grams)
- ¼ cup semisweet mini chocolate chips (43 grams)
Assembly and Garnish
- 8 (5-inch) cannoli shells or mini cannoli shells
- Chopped pistachios, for garnish
- Chopped mixed nuts, for garnish
- Candied ginger, for garnish
- Powdered sugar, for dusting
Instructions
- Prepare the Ricotta Filling: In a medium mixing bowl, combine the whole-milk ricotta cheese and granulated sugar. Mix thoroughly until the sugar dissolves and the mixture is smooth and creamy.
- Add Flavorings: Stir in the orange zest, pure vanilla extract, finely chopped candied ginger, and semisweet mini chocolate chips. Mix all ingredients evenly to ensure the filling is well-flavored.
- Chill the Filling: Cover the bowl with plastic wrap and refrigerate the ricotta filling for at least 1 hour. Chilling helps the flavors meld and the filling firm up slightly, making it easier to fill the shells.
- Fill the Cannoli Shells: Using a piping bag or spoon, carefully fill each cannoli shell with the chilled ricotta mixture. Fill from both ends to ensure even distribution.
- Garnish: Dip the ends of each filled cannoli into chopped pistachios, mixed nuts, or additional candied ginger as preferred. Dust each cannoli lightly with powdered sugar for a traditional look and added sweetness.
- Serve Immediately: Cannoli shells can become soggy if filled too far in advance, so serve the filled cannoli immediately for the best crisp texture. Enjoy your easy and delicious homemade cannoli!
Notes
- Use whole-milk ricotta for a rich and creamy filling; drain excess moisture by straining ricotta through a fine mesh sieve or cheesecloth if it seems watery.
- If you prefer a less sweet filling, reduce the sugar to ½ cup.
- Substitute mini chocolate chips with finely chopped dark chocolate for a more intense flavor.
- For a citrus twist, try adding a teaspoon of lemon zest along with the orange zest.
- Store any leftover filling in an airtight container in the refrigerator for up to 2 days.
- For a gluten-free option, purchase gluten-free cannoli shells or make your own.
- To save time, prepare the filling a day ahead and keep chilled until ready to assemble.
