Best Chocolate Cannoli Recipes

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CHOCOLATE ALMOND MOUSSE CANNOLI

Steps:

• Put the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and allow to stand for 1 minute before stirring with a rubber spatula until smooth and combined. Place a piece of plastic wrap directly on the surface of the mixture and allow to cool to room temperature. Once cooled, add the powdered sugar and whip to soft peaks with a hand mixer.
• In a second medium bowl, whisk the ricotta and amaretto until smooth and combined. Gently fold in half of the chocolate whipped cream to incorporate. When just a few streaks remain, add the remaining chocolate cream. Continue to fold until completely combined.
• Spoon the mousse into a 1-gallon resealable plastic bag and massage it toward one corner. Snip off the corner. Insert the snipped tip of the bag into the middle of a cannoli shell and gently squeeze to fill the shell, pulling out as you go. Repeat on the opposite end of the shell. Dip each end in the chopped almonds, then press a cherry into both ends. Repeat with the remaining shells.
• Serve immediately or chill in the fridge for up to an hour. Sift some powdered sugar over the top before serving.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest 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.

CHOCOLATE CANNOLI

Steps:

• Preheat oven to 350 degrees F.
• Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
• In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
• Blend the remaining chopped chocolate and pistachios on a plate.
• To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
• Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour., Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes, Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving.

CANNOLI WITH CHOCOLATE CHIPS

Steps:

• In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
• Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
• Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

VANILLA/CHOCOLATE CUSTARD FILLING FOR CANNOLI

Steps:

• Prepare basic cream puff recipe as above. Let cool.
• Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
• Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
• Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
• To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine. Continue with rest of recipe. Fill puffs just before serving.

CHOCOLATE-DIPPED CANNOLI WITH ORANGE RICOTTA FILLING

Steps:

• For the chocolate:
• Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling.
• For the filling:
• Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.

CHOCOLATE CANNOLI

Steps:

• For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
• Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
• Sift powdered sugar over cones; Chill UP TO 1 Hour.
• Don't let set longer, they will get soggy.

CHOCOLATE CANNOLI CAKE RECIPE - (4.2/5)

Steps:

• Instructions: 1) To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. 2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out. 3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. 4) Add half the flour to the bowl, beating at low speed to combine. 5) Add all of the milk, beating at low speed to combine. 6) Add the remaining flour, beating gently just until the batter is smooth. 7) Pour the batter into the prepared pan. 8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F. 9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. 10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost. 11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use. 12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl. 13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature. 14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl. 15) Beat until the mixture is smooth and fluffy. Beat in the vanilla. 16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute. 17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist. 18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top. 19) Ice the cake - top and sides - with the frosting. 20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve. Yield: 8 to 12 servings. tips: As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

CHOCOLATE TANGERINE CANNOLI CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
• Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
• For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
• For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.
• For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
• To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
• Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
• In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
• With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
• Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).

CHOCOLATE CANNOLI CAKE

Steps:

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside., In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoonfuls of ricotta mixture; cut through batter with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

CHOCOLATE CHIP CANNOLI CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
• Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
• Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
• For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
• For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
• To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.

CHOCOLATE EGGNOG CANNOLI

Steps:

• Chocolate Cannoli Shells:.
• In a medium bowl, stir together all-purpose flour, sugar cocoa powder, and salt. Using a pastry blender, cut in butter into flour mixture until mixture resembles coarse crumbs.
• In a small bowl, stir together eggs, milk, and honey. Add egg mixture to flour mixture. Stir just until mixture forms a ball. Divide dough in half.
• On a lightly floured surface, roll each dough portion into a 16-inch square. Cut each square into sixteen 4-inch squares. Wrap each square lightly around one end of greased metal cannoli cylinders.
• In a small bowl, lightly beat 1 egg white. Moisten overlapping dough with egg white; press gently to seal.
• Fry cannoli shells, a few at a time, in deep, hot vegetable oil (350 degrees F) about 1 minute or until golden brown. Using tongs, carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on paper towels. Cool. Repeat with remaining squares.
• Egg Nog Filling:.
• Combine everything in a bowl and whip until medium-stiff peaks form. Place in freezer and ready your cannoli assembly line.
• Assembly:.
• Using a pastry bag loaded with your Eggnog Filling, pipe each cool cannoli shell full of filling. Then dip the ends into red and green sprinkles. Repeat until all shells have been filled. Serve immediately.

CHOCOLATE CHIP CANNOLI PIE

Steps:

• Heat oven to 350 degrees F.
• Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
• Stir ricotta cheese, sweetened condensed milk, confectioners' sugar and vanilla in medium bowl until blended.
• Stir in chocolate chips.
• Pour into pie crust.
• Bake 45-50 minutes or until crust is golden brown.
• Filling will appear slightly soft.
• Cool completely on wire rack.
• Chill at least 2 hours before serving.
• Garnish with whipped topping, if desired.

CHOCOLATE CANNOLI CAKE

Steps:

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
• In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
• Transfer to a 13x9 inches baking dish coated with cooking spary. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
• Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack. Refrigerate any leftovers.

CANNOLI CHOCOLATE CHIP PIE

Steps:

• 1. Heat oven to 350^. Brush you unbaked pie shell very lightly with water; generously sprinkle with cinnamon/sugar.
• 2. Stir the ricotta cheese, condensed milk, powdered sugar and vanilla in a medium bowl until blended. Stir in chocolate chips. Pour into pie shell. Bake for 45-50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 3 hours before serving. Garnish with whipped topping, if desired.

CHOCOLATE CHIP CANNOLI CUPS

Steps:

• Thaw shells for about 15 minutes at room temperature.
• In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla, and cinnamon and stir together until thoroughly mixed.
• Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture.
• Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve.

CHOCOLATE CHIP-ORANGE CANNOLI (CANNOLI DI RICOTTA)

Steps:

• Make dough
• In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated.
• Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.) Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.
• Make filling
• In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
• Form, fry, and fill shells
• Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough. Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.
• Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.
• Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white-brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)
• Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel-lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.
• Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)
• When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of olive oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in plastic wrap and leave to rest for 1 hour.
• Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180 degrees C (350 degrees F) on a thermometer. Meanwhile, roll the dough into a large sausage about 4 centimeters (1 1/2 inches) in diameter. Keeping the rest of the dough covered with a clean, damp tea towel, slice off a 1/2-centimeter-thick (1/4-inch-thick) disc and roll into a ball, then flatten out on a flour-dusted surface to 2 millimeters (1/16 inch) thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you've used up all the dough.
• Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts and serve.