Yields: 16 cannoli
Prep time: 30 minutes (plus ricotta draining time)
Chill time: Optional, best served soon after filling
Calories: Approx. 287 kcal per cannoli
A delightful twist on classic cannoli, featuring a creamy, orange-scented ricotta filling studded with mini chocolate chips, all packed into crisp, ready-made shells.
Ingredients
For the Filling:
- 38 oz (approx. 1077g) whole milk ricotta cheese (e.g., two 15-oz tubs plus one 8-oz tub)
- 1 1/3 cups (approx. 160g) powdered sugar, sifted
- 2 1/2 teaspoons finely grated orange zest (Modified: Replaces Lemon)
- 1 1/4 teaspoons pure vanilla extract
- 1/2 cup (120ml) heavy cream
- 1/3 cup (approx. 55-60g) mini chocolate chips (New Addition: Folded In)
For Assembly & Garnish:
- 16 large store-bought cannoli shells
- Optional Garnishes: extra mini chocolate chips, chopped pistachios, powdered sugar for dusting
Equipment:
- Cheesecloth (several layers) or fine-mesh sieve lined with coffee filters/paper towels
- Large bowl
- High-powered blender or food processor (or sturdy whisk and fine sieve)
- Rubber spatula
- Piping bag with a large plain tip (or sturdy zip-top bag)
Instructions
- Drain Ricotta Thoroughly (Crucial Step): Place the ricotta cheese into the center of several layers of cheesecloth gathered into a pouch, or into a fine-mesh sieve lined with coffee filters or paper towels set over a large bowl. Squeeze the cheesecloth gently or let the ricotta drain in the sieve (covered, in the refrigerator) for several hours or preferably overnight. Discard the drained liquid. The goal is to remove as much excess moisture as possible for a thick filling. You should aim for approximately 800-850g of drained ricotta.
- Blend Filling Base: Transfer the well-drained ricotta cheese to the container of a high-powered blender or food processor. Add the sifted powdered sugar, orange zest, vanilla extract, and heavy cream. Blend the mixture, stopping frequently to scrape down the sides, until it is completely smooth and creamy. (Alternatively, for a denser texture or without a blender, push the drained ricotta through a fine-mesh sieve into a bowl, then vigorously whisk in the sugar, zest, vanilla, and cream until smooth).
- Fold in Chocolate Chips: Transfer the smooth ricotta mixture to a bowl (if blended). Add the 1/3 cup of mini chocolate chips and gently fold them in using a rubber spatula until evenly distributed.
- Fill Cannoli Shells: Transfer the ricotta filling to a piping bag fitted with a large plain round tip (or use a sturdy zip-top bag with a corner snipped off). Carefully insert the tip into one end of a cannoli shell and pipe the filling about halfway through. Turn the shell around and pipe from the other end to fill it completely. Repeat with the remaining shells and filling. (Filling shells just before serving yields the crispest results).
- Garnish (Optional): If desired, dip the filled ends of the cannoli into small bowls containing extra mini chocolate chips or chopped pistachios. Arrange the filled cannoli on a serving platter. Just before serving, you can lightly dust them with powdered sugar.
- Serve and Store: Cannoli are best served within a few hours of filling to maintain the crispness of the shells. If necessary, store filled cannoli in a single layer in an airtight container in the refrigerator for up to 1-2 days (the shells will soften over time).
Estimated Nutritional Information (Per Cannoli – 1 of 16)
- Calories: approx. 287 kcal
- Total Fat: approx. 14g
- Saturated Fat: approx. 8g
- Total Carbohydrates: approx. 32g
- Dietary Fiber: approx. 0.5g
- Total Sugars: approx. 24g
- Protein: approx. 6g* (Recalculated)
- Sodium: approx. 70mg* (Recalculated)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including an average estimate for store-bought cannoli shells and assuming well-drained whole milk ricotta. Actual values may vary significantly based on specific brands of ricotta, shells, chocolate chips, cream fat content, draining efficiency, and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
