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Ricotta Cannoli with Chocolate Chips and Pistachios Recipe

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4 from 6 reviews

  • Author: Eliza
  • Total Time: 15 minutes
  • Yield: 12 servings

Description

This classic Ricotta Cannoli recipe features a creamy, light, and fluffy ricotta filling perfectly combined with sweet powdered sugar, fresh orange zest, mini chocolate chips, and pistachios. Easily piped into mini or large cannoli shells, this no-bake dessert offers a delightful crunch and a harmonious balance of flavors, ideal for an elegant Italian treat or festive occasion.

Ingredients

Ricotta Filling

  • 1 pound whole milk ricotta cheese, drained
  • ½ cup powdered sugar
  • 1 small orange, zested (about 1 teaspoon zest)
  • ⅓ cup mini chocolate chips, divided
  • ⅓ cup shelled pistachios, lightly chopped, divided

Cannoli Shells

  • 24 mini cannoli shells or 12 large cannoli shells

For Garnish

  • Powdered sugar for dusting

Instructions

  1. Prepare Ricotta Mixture: In a large bowl, combine the drained ricotta cheese, powdered sugar, and freshly grated orange zest. Using a handheld mixer, whip the mixture on medium speed for about 2 minutes until it becomes light, smooth, and fluffy, ensuring the flavors are well blended.
  2. Add Chocolate Chips and Pistachios: Gently fold in ¼ cup of the mini chocolate chips and ¼ cup of the chopped pistachios into the ricotta blend, distributing them evenly without deflating the mixture.
  3. Fill Cannoli Shells: Transfer the ricotta filling into a piping bag. Carefully pipe the filling into each cannoli shell, filling both ends adequately to ensure every bite is flavorful.
  4. Add Final Garnishes and Serve: Sprinkle the remaining mini chocolate chips and chopped pistachios on the exposed ends of the filled cannoli shells. Dust the assembled cannoli lightly with powdered sugar for a refined finish. Serve immediately to maintain shell crispness and enjoy the contrast of textures.

Notes

  • Drain the ricotta thoroughly using cheesecloth or a fine mesh strainer overnight or for several hours to prevent watery filling.
  • For a citrus twist, you can substitute the orange zest with lemon or lime zest.
  • If mini cannoli shells are unavailable, large shells work well; just adjust the amount of filling accordingly.
  • Prepare the filling just before serving to keep the shells crisp and avoid sogginess.
  • For an extra touch, you can drizzle melted chocolate over the cannoli shells before filling.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipekind.com/ricotta-cannoli-with-chocolate-chips-and-pistachios-recipe/