Chocolate Hazelnut Cannoli Recipe

Name: Chocolate Hazelnut Cannoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Ricotta Cheese; 2 ounces, weight Perugina's Luisa 51% Cacao Dark Chocolate Bar, Finely Chopped; 10 whole 6-inch Cannoli Shells Or Additional Smaller Shells; 1/4 cups Heavy Cream; 3/4 cups Chocolate Hazelnut Spread, Such As Nutella; 1/2 teaspoons Vanilla Extract; 1/8 teaspoons Kosher Salt Or A Pinch Of Fine Salt; 2 whole Milk Chocolate Baci Candies, Finely Chopped; 2 whole Dark Chocolate Baci Candies, Finely Chopped; 1/3 cups Skinned Toasted Hazelnuts, Chopped

Servings: persons

2 cups Ricotta Cheese
2 ounces, weight Perugina's Luisa 51% Cacao Dark Chocolate Bar, Finely Chopped
10 whole 6-inch Cannoli Shells Or Additional Smaller Shells
1/4 cups Heavy Cream
3/4 cups Chocolate Hazelnut Spread, Such As Nutella
1/2 teaspoons Vanilla Extract
1/8 teaspoons Kosher Salt Or A Pinch Of Fine Salt
2 whole Milk Chocolate Baci Candies, Finely Chopped
2 whole Dark Chocolate Baci Candies, Finely Chopped
1/3 cups Skinned Toasted Hazelnuts, Chopped

1
Strain ricotta overnight in the fridge to remove excess liquid. Place cheese in a sieve lined with a cheesecloth over a bowl, and cover with plastic wrap.
2
Create a double-boiler to melt the dark chocolate. Heat 1 inch of water in a small saucepan to a rolling simmer. Using a bowl that will fit over the pan without touching the water, add 1 1/2 ounces of chocolate and stir frequently until 70% melted. Remove from heat and stir in remaining 1/2 ounce of chocolate until all is melted. Continue to stir until chocolate is cooled to room temperature, about 2-3 minutes. This will temper the chocolate. Dip cannoli shells on both sides into chocolate to coat 1/4 inch of the rim. Allow excess to drip off. Transfer to a baking sheet lined with a silicon mat or parchment paper. Place in fridge until firm.
3
Chill the bowl of a standing mixer and whisk attachment in the freezer for about 5 minutes. Add heavy cream to bowl and beat on high speed for about 1-2 minutes or until stiff peaks form. Transfer to a small bowl. Add ricotta, chocolate hazelnut spread, vanilla and salt to mixing bowl, and beat over medium speed until combined, using a paddle attachment. Fold in whipped cream. Stir in chopped Baci candies. Transfer filling to a piping bag fitted with a medium-sized round tip, or create your own piping bag by snipping off the end of a plastic ziplock bag. Pipe filling into cannoli shells, working from the center outwards on both sides of the shell. Cover exposed filling with hazelnuts. Dust shells with powdered sugar, and enjoy.
4
Note: I suggest purchasing the shells from a good-quality bakery rather than a grocery store, if possible. There are also many great recipes online for homemade cannoli shells.

1126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups Ricotta Cheese, 2 ounces, weight Perugina's Luisa 51% Cacao Dark Chocolate Bar, Finely Chopped, 10 whole 6-inch Cannoli Shells Or Additional Smaller Shells, 1/4 cups Heavy Cream, and more.

Yes, Chocolate Hazelnut 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.

Chocolate Hazelnut Cannoli

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