There's something utterly magical about biting into a perfectly crafted chocolate dipped cannoli; the shell shatters delicately, revealing a cloud of sweet ricotta cream, while rich chocolate adds that final touch of indulgence. This chocolate dipped cannoli recipe brings authentic Sicilian tradition right into your kitchen, transforming simple ingredients into an extraordinary dessert that'll have everyone asking for seconds.
Whether you're planning an Italian-themed dinner party or simply craving something special, these chocolate dipped cannoli deliver restaurant-quality results without the intimidation factor. The combination of crispy fried shells, luscious ricotta filling, and glossy chocolate dipped ends creates a symphony of textures and flavors that represents everything beautiful about Italian pastry making.
Traditional Origins & Why This Recipe Stands Out
Cannoli originated in Sicily during the Arab rule, where the technique of frying dough cylinders was perfected by creative bakers. Our chocolate dipped cannoli recipe honors that rich heritage while adding a decadent chocolate coating that enhances both presentation and taste, making each bite an unforgettable experience that balances tradition with modern indulgence.
What sets this chocolate dipped cannoli apart is the attention to detail in every component. We've perfected the shell recipe for maximum crispiness, developed a filling that's creamy without being heavy, and mastered the chocolate dipping technique that creates those gorgeous, professional-looking ends. The result is a chocolate dipped cannoli that rivals anything you'd find in the finest Italian bakeries, with the added satisfaction of knowing you made it yourself.
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Ingredients
For the Cannoli Shells:
- All-purpose flour
- Granulated sugar
- Ground cinnamon
- Salt
- Cold butter
- Egg yolk
- Dry white wine or Marsala
- Vegetable oil for frying
For the Ricotta Filling:
- Whole milk ricotta cheese
- Powdered sugar
- Vanilla extract
- Mini chocolate chips
For Chocolate Dipping:
- Semi-sweet or dark chocolate
- Chopped pistachios for garnish
See recipe card for quantities.
Instructions
Prepare the Cannoli Shells
- Mix flour, sugar, cocoa powder, cinnamon, and salt in a large bowl
- Cut in cold butter until mixture resembles coarse crumbs
- Add egg yolk and wine gradually, kneading until smooth dough forms
- Wrap dough and refrigerate for at least 1 hour
- Roll out dough very thin and cut into circles
- Wrap each circle around metal cannoli tubes
- Heat oil to 350°F and fry shells until golden and crispy
- Cool completely on wire rack before removing from tubes
Make the Creamy Filling
- Drain ricotta in cheesecloth-lined strainer for 2 hours to remove excess moisture
- Beat ricotta with powdered sugar until smooth and fluffy
- Whip heavy cream separately until stiff peaks form
- Fold whipped cream gently into ricotta mixture
- Add vanilla extract and orange zest if using
- Fold in mini chocolate chips last
- Refrigerate filling until ready to use
Assemble and Dip
- Melt chocolate with coconut oil in double boiler until smooth
- Fill cooled shells with ricotta mixture using piping bag
- Dip both ends of filled cannoli into melted chocolate
- Immediately sprinkle dipped ends with pistachios or crushed shell pieces
- Place on parchment paper to set
- Refrigerate until serving time
Equipment For Chocolate Dipped Cannoli
- Metal cannoli tubes or forms
- Rolling pin
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Piping bags with large round tip
- Double boiler or microwave-safe bowl
- Wire cooling rack
- Sharp knife or pizza cutter for cutting dough circles
Expert Cooking Tips
- Always drain your ricotta thoroughly; excess moisture makes chocolate dipped cannoli soggy and the filling runny
- Fry shells at consistent 350°F temperature; too hot burns them, too cool makes them greasy
- Don't fill shells more than 2 hours before serving to maintain crispiness
- Use metal tubes, not wooden forms; metal conducts heat better for even frying
- Add a tablespoon of coconut oil to melted chocolate for smoother dipping consistency
- Tap off excess chocolate after dipping to prevent thick, uneven coating
- Work quickly when filling; the longer shells sit filled, the softer they become
- Store unfilled shells in airtight container for up to one week
Recipe Variations
- White Chocolate Elegance: Dip your chocolate dipped cannoli in white chocolate and sprinkle with freeze-dried raspberries
- Pistachio Dream: Add ground pistachios to the filling and coat chocolate ends with crushed pistachios
- Coffee Lover's Version: Add espresso powder to ricotta filling and dip in dark chocolate
- Citrus Burst: Fold in candied orange peel and lemon zest into filling
- Nutella Twist: Swirl Nutella into ricotta filling before piping
- Mini Appetizer Size: Make bite-sized versions perfect for party platters
- Double Chocolate: Use chocolate shells and chocolate filling for ultimate indulgence
- Caramel Drizzle: Add salted caramel drizzle over chocolate-dipped ends
Storage
- Unfilled Shells: Store in airtight container at room temperature for up to 1 week
- Prepared Filling: Keep refrigerated in covered container for up to 3 days
- Filled Cannoli: Best consumed within 2 hours of filling; refrigerate if necessary but serve within 4 hours
- Chocolate-Dipped Ends: Once dipped, consume within 24 hours for best texture
- Freezing Shells: Freeze unfilled, un-dipped shells for up to 1 month
- Do Not Freeze: Never freeze filled chocolate dipped cannoli; the filling separates and shells become soggy
The Secret to Bakery-Perfect Results
The real secret to exceptional chocolate dipped cannoli lies in patience and precision with each component. Professional Italian bakers know that rushing any step compromises the final result; your shells must be paper-thin, your filling must be properly drained and chilled, and your chocolate must be tempered to the perfect consistency. Take time to master each element, and your chocolate dipped cannoli will showcase that dedication in every delicious bite.
Another insider trick involves the assembly timing; fill your shells just before serving to maintain that essential textural contrast between crispy shell and creamy filling. Many home bakers make the mistake of preparing everything hours in advance, but the moisture from the filling inevitably softens even the best-fried shells. Professional bakeries fill their chocolate dipped cannoli throughout the day as needed, never letting filled ones sit too long, and this practice-at-home approach guarantees that signature satisfying crunch.
FAQ
How long can cannoli dip sit out?
Cannoli dip, which is essentially the ricotta-based filling used in chocolate dipped cannoli, should not sit out at room temperature for more than 2 hours due to its dairy content. The ricotta cheese filling contains perishable ingredients that can develop harmful bacteria when left in the temperature danger zone. For food safety, always keep your chocolate dipped cannoli filling refrigerated until ready to serve, and if serving at a party, place the dip bowl over ice to maintain proper temperature throughout your event.
What can you eat with cannoli dip?
Cannoli dip pairs beautifully with many dippers beyond traditional shells. Try serving your chocolate dipped cannoli-inspired dip with pizzelle cookies, graham crackers, vanilla wafers, fresh strawberries, apple slices, or even pretzels for a sweet-salty combination. Broken pieces of chocolate dipped cannoli shells themselves make excellent dippers, as do biscotti, ladyfinger cookies, or cinnamon pita chips. The creamy, slightly sweet flavor profile complements both crispy and fresh accompaniments, making it versatile for any dessert spread.
Does cannoli need to be refrigerated?
Yes, chocolate dipped cannoli absolutely must be refrigerated due to the ricotta cheese filling, which is a perishable dairy product. Unfilled cannoli shells can stay at room temperature in an airtight container, but once you've piped in the ricotta filling, refrigeration becomes essential. However, there's a delicate balance with chocolate dipped cannoli; while they need refrigeration for food safety, the shells will gradually lose crispiness in the moist environment, which is why bakeries typically fill them to order rather than pre-filling.
Should cannolis be served cold or room temperature?
Chocolate dipped cannoli taste best when served slightly chilled but not ice-cold, ideally at a cool room temperature around 60-65°F. Remove your chocolate dipped cannoli from refrigeration about 10-15 minutes before serving to take the chill off; this allows the ricotta filling to soften slightly and the flavors to become more pronounced. The chocolate coating should be firm but not rock-hard, and the filling should be creamy rather than stiff, creating the perfect textural harmony that makes chocolate dipped cannoli such a beloved Italian dessert.
Explore More Italian Pastry Delights
Now that you've mastered these stunning chocolate dipped cannoli, why not expand your Italian pastry repertoire with two more irresistible recipes? Our Easy Steps to Perfect Peach Danish Pastry brings buttery, flaky layers together with sweet peach filling for a breakfast treat that rivals any bakery creation. The delicate pastry technique complements the skills you've developed making chocolate dipped cannoli, taking your baking to new sophisticated heights.
For another classic component, try our Perfect Pastry Cream Recipe, which opens doors to countless dessert possibilities including cream puffs, éclairs, and fruit tarts. This versatile custard filling shares similarities with cannoli filling but offers different applications that'll make you the star of every gathering. Together with your chocolate dipped cannoli expertise, these three recipes form the foundation of an impressive Italian-inspired dessert collection that'll keep friends and family coming back for more.
From my kitchen, with heart.
Alyssa Coleman ❤️
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Pairing
These are my favorite dishes to serve with Chocolate Dipped Cannoli
Chocolate Dipped Cannoli
Equipment
- 1 Metal cannoli tubes For shaping shells
- 1 Rolling pin To roll dough thin
- 1 Deep fryer or heavy pot For frying shells
- 1 Candy thermometer To monitor oil temperature
- 1 Piping bag with large round tip For filling shells
- 1 Double boiler For melting chocolate
- 1 Wire cooling rack To cool shells
Ingredients
- 2 cups All-purpose flour For shells
- 2 tablespoon Granulated sugar Sweetness for shells
- 0.5 teaspoon Ground cinnamon Flavor for shells
- 0.25 teaspoon Salt Balances flavor
- 2 tablespoon Cold butter Cut into flour
- 1 Egg yolk Helps bind dough
- 0.5 cup Dry white wine or Marsala Liquid for dough
- Vegetable oil For frying
- 2 cups Whole milk ricotta Drained for filling
- 1 cup Powdered sugar Sweetens filling
- 1 teaspoon Vanilla extract Flavor for filling
- 0.5 cup Mini chocolate chips For filling texture
- 6 oz Semi-sweet or dark chocolate For dipping
- 0.25 cup Chopped pistachios Optional garnish
Instructions
- Combine flour, sugar, cinnamon, salt, and butter.
- Mix in egg yolk and wine until smooth dough forms.
- Wrap and refrigerate for 1 hour.
- Roll dough thin and cut into circles.
- Wrap dough around metal cannoli tubes.
- Heat oil to 350°F and fry until golden.
- Strain ricotta in cheesecloth for 2 hours.
- Whip ricotta with powdered sugar until fluffy.
- Add whipped cream, vanilla, and orange zest.
- Stir in mini chocolate chips.
- Melt chocolate with coconut oil.
- Use piping bag to fill cooled shells.
- Dip cannoli ends in melted chocolate.
- Sprinkle pistachios or crushed shells.
- Set on parchment, refrigerate briefly, serve.
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