Saturday, July 20 2024

This recipe is a delightful twist on the traditional cannoli, featuring a rich, creamy chocolate filling instead of the usual ricotta.

The homemade shells add a personal touch and a satisfying crunch.




For the Chocolate Cannoli Shells:
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cut into small pieces
  • 1/2 cup sweet Marsala wine
  • 1 large egg white, lightly beaten
  • Vegetable oil, for frying
For the Cannoli Forms:
  • 6 metal cannoli forms
  1. In a large bowl, combine the flour, cocoa powder, sugar, cinnamon, and salt. Mix until well combined.
  2. Add the butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the Marsala wine, stirring with a fork until the dough begins to come together.
  4. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. After the dough has chilled, divide it into two pieces. Work with one piece at a time and keep the other covered.
  7. Roll out the dough on a lightly flared surface to about 1/8 inch thick.
  8. Cut out circles using a 4-inch round cutter.
  9. Wrap each circle of dough around a cannoli form, sealing the edges with a bit of the beaten egg white.
  10. In a deep, heavy-bottomed pot, heat about 3 inches of vegetable oil to 375°F (190°C).
  11. Fry the cannoli shells a few at a time, turning them as needed, until they are crisp and dark chocolate brown, about 3 to 4 minutes.
  12. Use tongs to remove the cannoli shells from the oil and drain them on paper towels. Let them cool slightly, then carefully slide the shells off the forms.
  13. Let the shells cool completely before filling.


For the Chocolate Cannoli Filling:
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract




  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
  2. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate.
  3. Stir the mixture until the chocolate is completely melted and the mixture is smooth.
  4. Stir in the powdered sugar and vanilla extract until well combined.
  5. Let the mixture cool to room temperature. Once cooled, beat the mixture with an electric mixer on medium speed until it becomes light and fluffy.
  6. Once the cannoli shells have cooled completely, use a pastry bag to pipe the filling into each shell.
  7. Serve the cannoli immediately, or refrigerate them for up to 4 hours before serving.



Facebook Comments Box

Almond-Lemon Fusion: A Cake with Custard Surprise


The Ultimate Dessert: Almond and Salted Caramel Cheesecake

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also