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Chocolate Cannoli

 Chocolate Cannoli
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
12 ServingsPrep: 45 min. + cooling Cook: 5 min./batch

Ingredients

  • 1 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.

2 of 2

Chocolate Cannoli (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 filled pizzella (calculated without confectioners' sugar) equals 289 calories, 15 g fat (8 g saturated fat), 47 mg cholesterol, 124 mg sodium, 33 g carbohydrate, 1 g fiber, 8 g protein.