Chocolate Cannoli Recipe

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Chocolate Cannoli Recipe
Chocolate Cannoli Recipe photo by Taste of Home
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Chocolate Cannoli Recipe

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Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.—Taste of Home Test Kitchen
Featured In: Cannoli Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + cooling Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + cooling Cook: 5 min./batch

Ingredients

  • 1 large egg
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • FILLING:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 1-1/8 teaspoons vanilla extract
  • 1 drop cinnamon oil, optional
  • 1-3/4 cups ricotta cheese
  • 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
  • 1/2 cup chopped pistachios

Directions

In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely.
In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers. Yield: 12 filled pizzelle.
Originally published as Chocolate Cannoli in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p179

Nutritional Facts

1 each: 289 calories, 15g fat (8g saturated fat), 47mg cholesterol, 124mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 8g protein.

  • 1 large egg
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • FILLING:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 1-1/8 teaspoons vanilla extract
  • 1 drop cinnamon oil, optional
  • 1-3/4 cups ricotta cheese
  • 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
  • 1/2 cup chopped pistachios
  1. In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
  2. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
  3. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely.
  4. In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers. Yield: 12 filled pizzelle.
Originally published as Chocolate Cannoli in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p179

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MY REVIEW
juicyfruit007 User ID: 1404522 94043
Reviewed Apr. 25, 2014

"Stupendous. I would give these ten stars. This dessert was demonstrated for us last night at a TOH cooking show. At the end, the prepared dishes were given out as door prizes, and my name was drawn for these cannoli. Oh happy day! Now, I wish I had paid better attention to the details during the demonstration, because they talked about how to make these without a pizzelle. I think you just make round flat dough circles and put them in the oven for five minutes, but I didn't catch the temp. And, they substituted cream cheese for ricotta, but I didn't catch the details on that either. (So it was the last recipe demonstrated and I was starving and busy paging through the recipes in my TOH magazine instead of listening!) SO, I would love to hear those extra steps. As made last night, these were utterly scrumptious. This morning I ate one left over, and it was just as good."

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