Chocolate Chip Cannoli Pizzelle is a delightful fusion of two classic Italian desserts—crispy, delicate pizzelle cookies and creamy, sweet cannoli filling. These elegant treats feature crisp, anise-scented pizzelle shells filled with a luscious ricotta and chocolate chip mixture. Perfect for holidays, gatherings, or an everyday indulgence, this dessert brings the best of Italian flavors together in a fun and unique way.
Why You’ll Love This Recipe
- Combines two beloved Italian desserts into one
- Crisp, light pizzelle shells with a creamy, sweet filling
- Perfect for holidays, special occasions, or afternoon tea
- Easy to make and customizable with different flavors
- A fun twist on traditional cannoli
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pizzelle Cookies:
- All-purpose flour
- Granulated sugar
- Eggs
- Unsalted butter, melted
- Baking powder
- Vanilla extract
- Anise extract (optional, for traditional flavor)
For the Cannoli Filling:
- Whole milk ricotta cheese, drained
- Powdered sugar
- Mini chocolate chips
- Vanilla extract
- Cinnamon (optional)
For Garnish (Optional):
- Additional mini chocolate chips
- Powdered sugar
- Chopped pistachios
- Melted chocolate for drizzling
Directions
Make the Pizzelle:
- Preheat the pizzelle iron according to the manufacturer’s instructions.
- Whisk the eggs and sugar in a large bowl until light and fluffy.
- Add the melted butter, vanilla, and anise extract (if using) and mix until combined.
- Sift in the flour and baking powder, stirring until a smooth batter forms.
- Drop a spoonful of batter onto the center of the heated pizzelle iron.
- Close the iron and cook for 30-60 seconds, or until golden brown.
- Carefully remove and shape the pizzelle into cannoli tubes while warm (optional) or leave flat like a sandwich.
- Cool completely before filling.
Prepare the Cannoli Filling:
- Drain the ricotta cheese in a fine mesh strainer or cheesecloth for at least an hour to remove excess moisture.
- Mix the ricotta, powdered sugar, vanilla, and cinnamon in a bowl until smooth.
- Fold in the mini chocolate chips and refrigerate for at least 30 minutes.
Assemble the Chocolate Chip Cannoli Pizzelle:
- Pipe or spoon the cannoli filling into the cooled pizzelle tubes or between two flat pizzelle for a sandwich-style treat.
- Garnish with additional chocolate chips, chopped pistachios, or a dusting of powdered sugar.
Serve and Enjoy!
Servings and Timing
- Servings: 12 pizzelle cannoli
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Variations
- Chocolate Pizzelle: Add cocoa powder to the batter for a chocolate-flavored shell.
- Almond Flavor: Substitute almond extract for anise extract in the pizzelle batter.
- Lemon Ricotta: Add lemon zest to the filling for a citrusy twist.
- Nutty Crunch: Sprinkle chopped hazelnuts or almonds on the edges of the filled pizzelle.
- Dipped in Chocolate: Dip one end of the pizzelle in melted chocolate and let it set before filling.
Storage/Reheating
- Storage: Keep filled pizzelle in the refrigerator for up to 2 days. Unfilled pizzelle can be stored in an airtight container at room temperature for up to a week.
- Freezing: Store unfilled pizzelle in the freezer for up to 2 months. Thaw before filling.
- Reheating: Pizzelle can be crisped in a warm oven (300°F) for a few minutes if they soften over time.
FAQs
Can I make pizzelle without a pizzelle iron?
No, a pizzelle iron is necessary to achieve the traditional thin, crisp texture.
How do I prevent my pizzelle from becoming too soft?
Ensure they are completely cooled before storing and avoid refrigerating them before filling.
Can I make the cannoli filling ahead of time?
Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator.
What’s the best way to drain ricotta for a firmer filling?
Use a cheesecloth-lined strainer and let it drain in the refrigerator for several hours or overnight.
Can I use mascarpone instead of ricotta?
Yes, mascarpone can be used for a richer, creamier filling.
How do I shape pizzelle into tubes?
While still warm, wrap the pizzelle around a cannoli mold or rolling pin and let them cool in shape.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
What’s the best way to serve these pizzelle?
They are best enjoyed fresh, dusted with powdered sugar or drizzled with chocolate.
Can I use regular chocolate chips instead of mini ones?
Mini chocolate chips blend better into the filling, but finely chopped regular chocolate works too.
How do I keep the pizzelle crisp after filling?
Fill them just before serving to maintain their crisp texture.
Conclusion
Chocolate Chip Cannoli Pizzelle is a delightful combination of crisp Italian pizzelle and creamy, chocolate-studded cannoli filling. This fun and unique twist on classic desserts is easy to make and perfect for special occasions or casual indulgence. With endless variations and customizable flavors, this treat is sure to impress family and friends!
Print
A delightful twist on classic cannoli, these crispy pizzelle cookies are filled with a creamy ricotta mixture and loaded with chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minute
- Yield: 6–8 sandwiches 1x
- Category: Dessert
- Method: No-Bake/Baking
- Cuisine: Italian
Ingredients
For the Pizzelle Cookies:
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
For the Cannoli Filling:
- 1 cup ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
-
Make the Pizzelle:
- Preheat a pizzelle maker.
- In a bowl, whisk eggs and sugar until light. Add melted butter and vanilla.
- Stir in flour and baking powder until combined.
- Drop batter onto the pizzelle maker and cook until golden. Let cool.
-
Prepare the Filling:
- In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla until smooth.
- Fold in mini chocolate chips.
-
Assemble:
- Spread or pipe the filling onto one pizzelle and top with another.
- Drizzle with melted chocolate and sprinkle extra chocolate chips.
Notes
- Make sure to drain the ricotta to prevent a watery filling.
- For extra crunch, lightly toast the pizzelle before serving.
- Store in the fridge for up to 2 days.