Chocolate Cannoli Recipe

Name: Chocolate Cannoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Ricotta cheese, drained; 1 cup confectioners' sugar; 1/2 cup walnuts, toasted and chopped; 1/3 cup semi-sweet chocolate chips; 1 tsp. orange peel, grated; 1/2 tsp. lime peel, grated; 1 cup flour; 1 tsp. baking powder; 1 tsp. confectioners' sugar; 1 dash salt; 1/3 cup beer; 1 tbsp. sweet butter, softened; 1 egg, beaten to blend; 1 tsp. vanilla; Oil, for deep frying

Servings: persons

1 lb. Ricotta cheese, drained
1 cup confectioners' sugar
1/2 cup walnuts, toasted and chopped
1/3 cup semi-sweet chocolate chips
1 tsp. orange peel, grated
1/2 tsp. lime peel, grated
1 cup flour
1 tsp. baking powder
1 tsp. confectioners' sugar
1 dash salt
1/3 cup beer
1 tbsp. sweet butter, softened
1 egg, beaten to blend
1 tsp. vanilla
Oil, for deep frying

1
Filling: Puree ricotta and sugar in processor until smooth.
2
Transfer to large bowl.
3
Mix in next 4 ingredients.
4
Cover and refrigerate until well chilled.
5
(Can be prepared 1 day ahead.)
6
Bring filling to room temperature before using.
7
Dough: Combine the flour, baking powder, sugar and pinch of saltin large bowl.
8
Make well in center.
9
Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well.
10
Gradually draw flour from edge of well into center until all flour is incorporated.
11
Knead dough on lightly floured surface until smooth.
12
Cover and let stand 1 hour.
13
Roll out dough out into 12-inch square.
14
Cut into nine 4-inch squares.
15
Wrap 1 square around each cannoli form,* brushing edges with water andpressing gently to seal.
16
Heat oil in deep fryer or heavy large skillet to 350F.
17
Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes.
18
Drain on paper towels.
19
Remove shells from cannoli forms.
20
Cool.
21
Spoon filling into pastry bag without tip.
22
Pipe filling into cannoli shells.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. Ricotta cheese, drained, 1 cup confectioners' sugar, 1/2 cup walnuts, toasted and chopped, 1/3 cup semi-sweet chocolate chips, and more.

Yes, Chocolate Cannoli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Cannoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions