Go Back
–+ servings
Top-down view of homemade chocolate dipped cannoli with pistachio garnish on a white kitchen table

Chocolate Dipped Cannoli

Crispy fried cannoli shells filled with creamy ricotta and dipped in rich chocolate for an authentic Italian dessert.
Print Pin
Course: Dessert
Cuisine: Italian, Sicilian
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 cannoli
Calories: 260kcal
Cost: $12–15

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.

Notes

Best enjoyed fresh on the same day. Keep shells and filling separate until ready to serve to maintain crispness.

Nutrition

Serving: 80g | Calories: 260kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 120mg | Fiber: 1g | Sugar: 14g | Vitamin A: 250IU | Calcium: 80mg | Iron: 1mg