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

Easy Homemade Cannolis

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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 mins
Additional Time 1 d
Total Time 1 d 25 mins
Servings 8 servings
Calories 414
Author Laurie McNamara



  • 2 cups ricotta strained
  • 8 cannoli shells homemade or store-bought
  • 1 cup powdered sugar sifted
  • 1 teaspoon orange zest
  • 1-1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 cup mini chocolate chips plus more for serving
  • toasted sliced almonds for serving
  • pistachios chopped for serving


  • 1 tablespoon espresso powder
  • 1/4 cup water boiling
  • 4 ounces semi-sweet chocolate
  • 3 tablespoon coconut oil


  • The day before you plan on making cannolis, wrap the ricotta in a couple layers of cheesecloth. Next, 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 liquid from the ricotta.
  • Prepare the cannoli shells by dipping the ends into the espresso chocolate and chill until the chocolate has hardened.
  • Once strained, mix it with the powdered sugar, orange zest, vanilla and lemon extract.
  • Next, 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.


  • In a medium bowl, set over a pot with simmering water; melt the chocolate with the prepared espresso (1 tablespoon + 1/4 cup boiling water) and the coconut oil 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.
  • Then allow this mixture to cool and set up a bit before dipping the cannoli shells.


Serving: 1cannoli | Calories: 414kcal | Carbohydrates: 39g | Protein: 10g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 58mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 5mg