Homemade Cannoli
These easy homemade cannoli combine crisp shells with a silky, sweet ricotta filling studded with mini chocolate chips. Using store-bought shells keeps this classic Italian dessert simple while the drained ricotta and optional orange zest create a light, flavorful filling perfect for holidays and special occasions.
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.