Easy Homemade Cannolis

Easy Cannolis l SimplyScratch.com #easy #homemade #cannoli #ricotta #italian #dessert

You only need a handful of ingredients to make these Easy Homemade Cannolis! Crisp cannoli shells are filled with a lightly sweetened whipped ricotta with hints of citrus and vanilla. The ends are dipped in chocolate chips, toasted almonds or pistachios.

Course Desserts & Sweet Treats

Cuisine Italian

Keyword cannoli, chocolate, espresso, Italian, orange, ricotta, treat

Prep Time 25

Additional Time 1

Total Time 1 25

Servings servings

Calories 415

Author Laurie McNamara

Ingredients

2 cups ricotta strained

FOR THE ESPRESSO CHOCOLATE:

1 tablespoon espresso powder
1/4 cup water boiling
4 ounces semi-sweet chocolate
3 tablespoon coconut oil
8 cannoli shells homemade or store-bought

FOR THE FILLING:

1 cup powdered sugar sifted
1 teaspoon orange zest
1/4 teaspoon lemon extract
1½ teaspoon pure vanilla extract
1/4 cup mini chocolate chips plus more for garnish

OPTIONAL GARNISH:

mini chocolate chips
toasted sliced almonds
pistachios chopped

US Customary - Metric

Instructions

THE DAY BEFORE:

Scoop the ricotta onto a couple layers of cheesecloth and wrap up the ends. Place it into a fine mesh strainer that is set over a larger bowl. Place a small plate on top of the wrapped ricotta and weigh it down with a heavy can or two. Lastly, place the whole thing into your fridge for 18 to 24 hours. This is enough time to drain any excess liquid from the ricotta.

THE DAY OF:

Make the espresso chocolate: Combine the espresso with 1/4 cup boiling water and stir to combine
In a medium bowl, set over a pot with simmering water; melt the chocolate with the prepared espresso and the coconut oil, stirring until smooth. The simmering water shouldn’t touch the bottom of the bowl.
Dip the ends of each side of the cannoli shells into the espresso chocolate. Then place onto a parchment lined baking sheet and pop them into your fridge. This will harden the chocolate, creating a shell.

MAKE THE FILLING:

Mix the strained ricotta with the powdered sugar, orange zest, vanilla and lemon extract. Fold in the mini chocolate chips and then transfer this mixture to a piping bag that is fitted with a piping tip. Make sure the hole in the tip is large enough to pass a mini chip because otherwise it may get clogged.
Pipe the filling into the cannoli shells. Dip the ends of the cannoli in pistachios, toasted almonds or mini chips and keel chilled until ready to serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition