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Chocolate Dipped Cannoli
50min
12 servings
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These Chocolate Dipped Cannoli feature crisp, golden pastry shells partially dipped in rich chocolate and filled with a sweet, creamy ricotta filling. The contrast between the crunchy shell, silky filling, and decadent chocolate creates an irresistible dessert experience. Traditional Italian cannoli are elevated with this chocolate enhancement, adding a touch of indulgence to the classic treat. Perfect for special occasions, dinner parties, or whenever you crave an impressive homemade dessert that combines the best of Italian pastry tradition with chocolate decadence.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
15 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Make the Dough
In a food processor, combine flour, 2 tablespoons sugar, butter, egg, 2 tablespoons Marsala wine, and salt. Pulse until the dough forms a ball.
Rest the Dough
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Prepare the Filling
In a large bowl, mix ricotta cheese, powdered sugar, vanilla extract, cinnamon, and remaining tablespoon of Marsala wine until smooth.
Add Chocolate Chips
Fold mini chocolate chips into the ricotta mixture.
Chill the Filling
Cover the filling and refrigerate for at least 1 hour to firm up.
Roll the Dough
On a lightly floured surface, roll the dough out very thin, about 1/8-inch thickness.
Cut Dough Circles
Using a 4-inch round cookie cutter, cut circles from the dough.
Shape Around Cannoli Forms
Wrap each dough circle around a cannoli form, sealing the overlap with a bit of egg white.
Heat the Oil
In a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry the Shells
Carefully place the dough-wrapped forms into the hot oil, 2-3 at a time, and fry until golden brown, about 2-3 minutes.
Drain and Cool
Remove fried shells with a slotted spoon and place on paper towels to drain. When cool enough to handle, gently slide the shells off the forms.
Melt the Chocolate
Chop dark chocolate and melt in a heatproof bowl set over a pan of simmering water, stirring until smooth.
Dip the Shells
Dip one end of each cannoli shell into the melted chocolate, about 1/2 inch deep.
Add Pistachios
While the chocolate is still wet, dip the chocolate-covered ends into chopped pistachios.
Set the Chocolate
Place the dipped shells on parchment paper and let the chocolate set, about 15 minutes.
Fill the Cannoli
Just before serving, transfer the chilled filling to a piping bag fitted with a large round tip. Pipe the filling into both ends of each shell.
Garnish
Sprinkle the exposed filling at each end with the remaining mini chocolate chips.
Dust with Sugar
Lightly dust the filled cannoli with additional powdered sugar.
Serve
Serve immediately to maintain the crisp texture of the shells.
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