Share with your friends!
Homemade cannoli look like a project dessert, but once you break it down, it’s surprisingly manageable. I like this version because it skips frying shells and jumps straight to the fun part: mixing a smooth ricotta filling and loading it into crisp, ready-made shells. It’s the kind of dessert that feels special without taking over your whole day.
I usually make the ricotta filling the night before, let it drain, then assemble the cannoli just before serving. The contrast of cold, creamy filling with crunchy shells and mini chocolate chips is simple but satisfying. If you’ve ever been curious about making cannoli at home, this is a low-stress way to start, and it’s easy to tweak with flavors you like, such as orange zest or extra vanilla.
Your New Favorite: Homemade Cannoli
Click here to get printable version
Tools of the Trade & Core Ingredients
- Fine-mesh strainer
- Bowl to catch excess liquid
- Large mixing bowl
- Rubber spatula
- Piping bag with 1/2-inch open tip (or small spoon/zip-top bag)
- Small plate for chocolate chips
- 8 cannoli shells, homemade or store-bought
- 2 cups ricotta cheese
- 1/2 cup confectioners’ sugar, plus extra for dusting
- 3/4 cup mini chocolate chips, divided
- 1 and 1/2 teaspoons pure vanilla extract
- Optional: 2 teaspoons fresh orange zest
Instructions
- Drain the ricotta. Spoon the ricotta into a fine-mesh strainer set over a bowl. Cover and refrigerate for at least 6 hours, or up to 24 hours. The goal is to remove excess liquid so the filling is thick, not runny.
- Prepare to mix the filling. When you’re ready to make the cannoli, discard the drained liquid and transfer the ricotta to a large mixing bowl. It should be noticeably firmer at this point.
- Make the cannoli cream. Add the confectioners’ sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using) to the ricotta. Stir until everything is evenly combined and the mixture looks smooth and creamy. If it seems too loose, chill it for 20–30 minutes to firm up.
- Load the piping bag or alternative. Use a spatula to scrape the filling into a pastry bag fitted with a 1/2-inch open tip. Press the filling down gently to remove air pockets. You can use it right away or refrigerate it for up to 24 hours until you’re ready to assemble.
- Fill the cannoli shells. Just before serving, hold a cannoli shell in one hand and pipe filling into one end until it reaches the middle. Turn the shell and pipe from the other side until it’s full. Repeat with the remaining shells. If you don’t have a piping bag, gently spoon or nudge the filling inside, working from both ends.
- Finish with chips and sugar. Pour the remaining mini chocolate chips onto a small plate. Dip each filled end of the cannoli into the chocolate chips so they stick to the cream. Lightly dust the shells with confectioners’ sugar just before serving. Enjoy right away for the crispest texture.
Draining Ricotta Properly
Draining the ricotta is the step that makes or breaks homemade cannoli filling. Undrained ricotta releases liquid into the sugar, and you end up with a thin, soggy mixture that won’t hold inside the shells. For the best texture, use whole-milk ricotta and always drain it in a fine-mesh strainer or cheesecloth over a bowl. Aim for at least 6 hours in the fridge; overnight is ideal if you have time. The ricotta is ready when it looks thicker and holds soft peaks when stirred. If you’re in a rush, gently press the ricotta with the back of a spoon in the strainer to help encourage some of the liquid out, but don’t skip the chilling entirely.
Orange Zest or No Zest
Orange zest is optional, but it gives homemade cannoli a bright edge that balances the richness of the ricotta and chocolate. If you like a cleaner, more vanilla-forward flavor, you can leave it out and slightly increase the vanilla instead. When you do use zest, choose a fresh, firm orange and only grate the outer colored layer; the white pith underneath tastes bitter. Start with the suggested 2 teaspoons, then taste the filling before chilling. You can always add a bit more zest for stronger citrus notes, or stir in a pinch of cinnamon for a warmer profile.
Filling Shells Without Piping Bag
If you don’t own a piping bag, you can still get neat, well-filled cannoli. The simplest trick is to use a sturdy zip-top bag: scoop in the filling, push it toward one corner, then snip a small opening off that corner to create a makeshift piping bag. Squeeze from the top so the filling flows steadily. If you’d rather use a spoon, work with a small teaspoon and gently nudge the filling into the center of the shell from both ends, rotating as you go. Either way, wait to fill the shells until just before serving so they stay crisp, and wipe any excess off the edges before dipping into mini chocolate chips.
Homemade Cannoli
Equipment
- fine-mesh strainer
- mixing bowl
- Piping bag (or resealable bag)
Ingredients
Cannoli Shells:
- 8 shells cannoli shells homemade or store-bought
Filling:
- 2 cups ricotta cheese drained
- 1/2 cup confectioners' sugar plus extra for dusting
- 3/4 cup mini chocolate chips divided
- 1 1/2 teaspoons pure vanilla extract
Optional:
- 2 teaspoons fresh orange zest
Instructions
- Spoon the ricotta into a fine-mesh strainer set over a bowl, cover, and refrigerate for at least 6 hours (or up to 24) so excess moisture drains away.
Make the Filling:
- In a large bowl, combine the well-drained ricotta with the confectioners' sugar, 1/4 cup of the mini chocolate chips, vanilla, and the orange zest if using; stir until the mixture is smooth and uniform.
- Spoon the filling into a piping bag fitted with a 1/2-inch tip. If you don't have a piping bag, put the filling into a resealable bag and snip a corner. Cover and chill if making ahead—the filling can be refrigerated up to 24 hours.
Assemble the Cannoli:
- Pipe the filling into one end of each shell until it is filled halfway, then pipe into the opposite end so the filling meets in the center. Alternatively, spoon the filling into the shells if preferred.
- Pour the remaining mini chocolate chips onto a small plate and press each end of the filled cannoli into the chips to coat. Lightly dust with extra confectioners' sugar and serve immediately.
