A classic cannoli filling is rich, creamy, and slightly sweet with a touch of citrus freshness. This recipe combines ricotta cheese, mini chocolate chips, and a hint of orange zest for a perfectly balanced flavor. Whether you’re making homemade cannoli shells or using store-bought ones, this filling will elevate your dessert to the next level.
Why You’ll Love This Recipe
- Authentic Italian flavor – The combination of ricotta, vanilla, and chocolate chips creates a traditional taste.
- Easy to make – With just a few ingredients and simple steps, you can whip up a delicious filling in no time.
- Make-ahead convenience – The filling can be prepared up to a day in advance for easy assembly when needed.
- Customizable – Add different mix-ins like chopped nuts or swap the orange zest for lemon zest for a fresh twist.
- Perfect for special occasions – Whether for holidays, parties, or just a sweet treat, cannoli always impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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
Directions
- Drain the ricotta – Place the ricotta cheese into a fine mesh strainer and refrigerate to drain for at least 6 hours, or up to 24 hours, to remove excess moisture.
- Prepare the filling – In a large bowl, mix the drained ricotta cheese, confectioners’ sugar, 1/4 cup of mini chocolate chips, vanilla extract, and optional orange zest until well combined.
- Transfer to a pastry bag – Spoon the filling into a pastry bag fitted with a 1/2-inch open tip. Refrigerate until ready to use, or up to 24 hours in advance.
- Fill the cannoli shells – Pipe the filling into one end of each cannoli shell, filling halfway, then pipe into the other end. Alternatively, spoon the filling into the shells.
- Garnish and serve – Dip each end of the cannoli into the remaining mini chocolate chips, then lightly dust with confectioners’ sugar. Serve immediately for the best texture and flavor.
Servings and Timing
- Servings: 8 cannoli
- Prep Time: 15 minutes
- Inactive Time: 6 hours (for draining ricotta)
- Total Time: 6 hours 15 minutes
Variations
- Nutty twist – Add chopped pistachios or toasted almonds to the filling for added crunch.
- Lemon zest alternative – Swap the orange zest for lemon zest for a slightly tangier flavor.
- Cinnamon-infused – Mix 1/4 teaspoon of ground cinnamon into the filling for a warm, spiced note.
- Chocolate lovers’ version – Stir in some cocoa powder for a chocolate-flavored ricotta filling.
- Alcohol-infused – Add a splash of rum or Marsala wine for an extra layer of richness.
Storage/Reheating
- Storage: The filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Keep the cannoli shells separate to prevent them from becoming soggy.
- Assembly: Fill the cannoli shells just before serving for the best texture.
- Leftovers: If already assembled, store filled cannoli in the refrigerator for up to 2 hours. However, they are best enjoyed fresh.
FAQs
How do I prevent my cannoli filling from being too runny?
Draining the ricotta cheese for at least 6 hours is crucial to remove excess moisture and achieve a thick, creamy consistency.
Can I use mascarpone cheese instead of ricotta?
Yes, mascarpone can be used for a richer, creamier filling, but it will have a slightly different taste and texture.
What can I use instead of chocolate chips?
You can use finely chopped dark chocolate, white chocolate, or even dried fruit like chopped cherries or raisins.
Can I make the filling in advance?
Yes, the filling can be prepared up to 24 hours in advance and stored in the refrigerator until needed.
How long do filled cannoli stay fresh?
Filled cannoli should be eaten immediately, but they can last up to 2 hours in the refrigerator before the shells start to soften.
Can I freeze cannoli filling?
It’s not recommended, as the ricotta cheese may separate and become grainy after thawing.
What’s the best way to fill cannoli without a pastry bag?
You can use a spoon or a plastic sandwich bag with the corner snipped off as a makeshift piping bag.
Can I add other flavors to the filling?
Absolutely! Try adding a splash of almond extract, espresso powder, or cinnamon for different flavor profiles.
Why do my cannoli shells get soggy?
Filling them too far in advance allows the moisture from the ricotta to seep into the shells. Always fill them just before serving.
Can I use store-bought ricotta?
Yes, but make sure to drain it properly. Some brands have higher moisture content, which can make the filling too soft.
Conclusion
Making cannoli filling at home is easy and rewarding. With its creamy ricotta base, chocolate chips, and a touch of orange zest, this filling offers the perfect balance of sweetness and flavor. By draining the ricotta properly and filling the shells just before serving, you’ll enjoy an authentic Italian dessert with the best texture. Whether for a special occasion or a simple treat, this homemade cannoli filling is sure to impress.
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How to Make Cannoli Filling
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 cannolis 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Description
This rich and creamy cannoli filling is made with ricotta cheese, sweetened with confectioners’ sugar, and studded with mini chocolate chips. A hint of fresh orange zest adds a delightful citrus touch, making it the perfect filling for crispy cannoli shells.
Ingredients
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 Ricotta: Place the ricotta cheese into a fine mesh strainer and refrigerate to drain for at least 6 hours (or up to 24 hours).
Prepare the Filling: In a large bowl, mix the drained ricotta cheese, confectioners’ sugar, 1/4 cup of mini chocolate chips, vanilla extract, and orange zest (if using).
Fill the Cannoli: Transfer the filling into a pastry bag with a 1/2-inch open tip. Pipe the filling into one end of a cannoli shell, filling halfway, then pipe into the other end. Alternatively, use a spoon. Repeat with the remaining shells.
Garnish & Serve: Place the remaining mini chocolate chips on a plate. Dip each filled end of the cannoli into the chocolate chips, then dust lightly with confectioners’ sugar. Serve immediately.
Notes
The ricotta filling can be made in advance and stored in the refrigerator for up to 24 hours.
For the best texture, fill the cannoli shells just before serving.
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