Easy Cannoli Recipe
Introduction
This easy cannoli recipe features a creamy ricotta filling with bright orange zest, sweet chocolate chips, and a touch of candied ginger for warmth. Perfect for a quick yet impressive Italian dessert, these cannolis come together with minimal fuss and maximum flavor.
Ingredients
- 16 ounces whole-milk ricotta cheese (454 grams, BelGioioso recommended)
- ⅔ 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)
- 8 (5-inch) cannoli shells (or mini cannoli shells)
- Chopped pistachios (optional, for garnish)
- Chopped mixed nuts (optional, for garnish)
- Candied ginger (optional, for garnish)
- Powdered sugar (optional, for dusting)
Instructions
- Step 1: Read through the entire instruction list before starting to ensure smooth preparation.
- Step 2: If the ricotta is watery, strain it over a fine-mesh sieve for 30 minutes to remove excess moisture.
- Step 3: In a medium bowl, combine the ricotta, granulated sugar, orange zest, and vanilla extract. Using a hand mixer on medium-high speed, beat for 2 minutes until the mixture becomes slightly fluffy.
- Step 4: Stir in the finely chopped candied ginger and semisweet mini chocolate chips until fully incorporated.
- Step 5: Cover and refrigerate the filling in an airtight container for at least 2 hours to allow flavors to meld and firm up the mixture.
- Step 6: Fit a piping bag with a tip just smaller than the opening of your cannoli shells. Fill the bag with the chilled filling.
- Step 7: Pipe the filling into one end of each cannoli shell, then rotate and fill the other end, distributing the filling evenly.
- Step 8: If desired, dip the ends of the filled cannolis into chopped pistachios, mixed nuts, mini chocolate chips, or other favorite toppings.
- Step 9: Just before serving, dust the cannolis lightly with powdered sugar for a classic finishing touch.
Tips & Variations
- Straining the ricotta is essential if watery to avoid a runny filling and soggy shells.
- For a citrus twist, try substituting lemon zest for orange zest.
- Swap the chocolate chips for mini white chocolate chips or chopped dark chocolate for different flavor profiles.
- Use mini cannoli shells for bite-sized treats, perfect for parties.
- Keep the shells dry and fill them just before serving to maintain crunchiness.
Storage
Store filled cannolis in the refrigerator and consume within 1 day, as the shells may become soggy over time. To keep shells crisp longer, store them separately in an airtight container at room temperature for up to 3 days, and fill just before serving. Reheat is not recommended for cannoli.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the ricotta filling ahead of time?
Yes, the ricotta filling can be made and refrigerated for up to 2 days. Just keep it covered tightly to prevent drying out.
What can I use if I can’t find candied ginger?
If candied ginger is unavailable, you can omit it or substitute with finely chopped crystallized ginger or a small pinch of ground ginger for a subtle warmth.
PrintEasy Cannoli Recipe
This Easy Cannoli recipe delivers a classic Italian dessert with a creamy ricotta filling enhanced by orange zest, vanilla, candied ginger, and chocolate chips, all served in crispy cannoli shells. Perfect for a sophisticated yet simple treat, it comes together quickly with minimal prep and no baking required.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Filling
- 16 ounces whole-milk ricotta cheese (454 grams, BelGioioso recommended)
- ⅔ 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
- 8 (5-inch) cannoli shells (or mini cannoli shells)
- Chopped pistachios (for dipping ends, optional)
- Chopped mixed nuts (optional)
- Candied ginger (optional, for garnish)
- Powdered sugar (optional, for dusting)
Instructions
- Preparation: Read through the entire instruction list before starting to ensure a smooth process.
- Strain Ricotta: Place the ricotta in a fine-mesh sieve and let it drain for 30 minutes if it’s watery to ensure a thick and creamy filling.
- Mix Ingredients: In a medium bowl, combine the strained ricotta, sugar, orange zest, and vanilla extract. Using a hand mixer on medium-high speed, blend the mixture for 2 minutes until it becomes slightly fluffy.
- Add Mix-ins: Gently stir in the finely chopped candied ginger and semisweet mini chocolate chips until evenly combined.
- Chill Filling: Transfer the filling to an airtight container and refrigerate for at least 2 hours to allow flavors to meld and for the filling to firm up.
- Pipe Filling: Fit a piping bag with a tip slightly smaller than the cannoli shell openings. Fill the piping bag with the chilled filling.
- Fill Cannoli Shells: Pipe the filling into one end of each cannoli shell, then turn and fill the other end. For added texture and flavor, dip the ends into chopped pistachios, mixed nuts, or chocolate chips if desired.
- Garnish and Serve: Just before serving, dust the cannolis lightly with powdered sugar and optionally garnish with candied ginger or more chopped nuts.
Notes
- Straining the ricotta is essential to prevent watery filling and achieve the perfect creamy texture.
- Use fresh orange zest for the best aroma and flavor enhancement.
- Filling can be prepared a day ahead and stored in the refrigerator.
- Assemble cannoli just before serving to keep the shells crisp.
- If cannoli shells are not available, consider using waffle cones as a fun alternative.
Keywords: cannoli, Italian dessert, ricotta filling, easy dessert, no bake cannoli, chocolate chip cannoli, orange zest dessert
