Chocolate Cannoli Recipe

Make the dough

In a bowl of a food processor or a large mixing bowl, combine 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons unsweetened cocoa powder and 1 teaspoon salt. Pulse or cut in 3 tablespoons cold cubed unsalted butter until mixture resembles coarse crumbs. Add 1 egg yolk, 2 teaspoons dry white wine (or Marsala) and 2 teaspoons ice-cold water; pulse or mix until a rough dough forms. If too dry, add up to 1 teaspoon more cold water. Turn dough onto lightly floured surface and knead briefly to bring together (about 1 minute). Flatten into disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Roll and shape

Remove dough from refrigerator and let sit 5 minutes to soften slightly. On a lightly floured surface, roll dough very thin (about 1/16 inch / 1.5 mm). Using a 4-5 inch round cutter (or rim of a bowl), cut 6 rounds. Lightly brush edge of each round with a little beaten egg white or water. Wrap each round around a prepared metal cannoli tube, overlapping edge by about 1/4 inch and seal by pressing gently. Trim any excess dough so shells are neat.

Fry shells

Heat about 2 cups vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry 2-3 wrapped shells at a time, turning to brown evenly, about 1-2 minutes total until crisp. Use tongs to hold tubes and rotate so shells brown evenly. Remove tubes with shells and drain on paper towels until cool enough to handle. While still warm, carefully slide shells off the metal forms and let cool completely on a rack. If any shells have small pinholes, patch with a bit of dough before frying next batch.

Chocolate coating

Melt 6 oz chopped semisweet chocolate in a heatproof bowl over simmering water (double boiler) or in 20-second bursts in microwave, stirring until smooth. Holding each cooled shell by one end, dip the open rim about 1/2 inch into melted chocolate to create a chocolate rim (or dip inside edges). Place shells on parchment paper and let chocolate set at room temperature or refrigerate briefly (5–10 minutes) until firm. Optionally dust outer surface lightly with 1 teaspoon cocoa powder before chocolate sets for a deeper chocolate finish.

Prepare ricotta

Place 2 cups well-drained whole milk ricotta in a bowl. To remove excess moisture, line a fine-mesh sieve with cheesecloth and let ricotta drain in refrigerator for 30–60 minutes if not already dry. Transfer drained ricotta to a mixing bowl and whisk briefly to smooth.

Sweeten and lighten

Add 1/2 cup sifted powdered sugar, 1 teaspoon pure vanilla extract and a pinch of salt to the ricotta. In a separate small bowl, whip 2 tablespoons cold heavy cream to soft peaks and gently fold the whipped cream into the ricotta mixture until light and airy. Taste and adjust sweetness if needed.

Mix-ins

Fold in 1/4 cup mini semisweet chocolate chips, 2 tablespoons finely chopped candied orange peel and 3 tablespoons finely chopped toasted pistachios until evenly distributed. Refrigerate filling for at least 15 minutes to firm up slightly — this makes piping easier.

Fill shells

Fit a pastry bag with a plain 1/2-inch tip (or use a zip-top bag with a corner snipped). Fill bag with ricotta filling. Pipe filling into each end of the chocolate-coated cannoli shell, filling fully so filling slightly protrudes from both ends. Each shell should be generously filled; this recipe yields enough for 6 shells.

Finish and serve

Dip each filled end into extra chopped pistachios and press a few extra mini chocolate chips onto the ends. Lightly dust cannoli with 1 tablespoon powdered sugar just before serving. Arrange on a platter and serve immediately for maximum crispness. If making ahead, store shells and filling separately up to 8 hours; assemble within 30 minutes of serving to keep shells crisp.