Chocolate-Covered Cannoli Rolls with Nut Crunch are a modern take on the traditional Sicilian treat, filled with creamy ricotta, dipped in rich chocolate, and finished with a crunchy nut topping for a decadent dessert experience.
Author:Emma Harper
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:40 minutes
Yield:8 cannoli rolls 1x
Category:Dessert
Method:No-Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
UnitsScale
8 cannoli shells (store-bought or homemade)
1 1/2cups ricotta cheese
1/2cup powdered sugar
1 tsp vanilla extract
1/3 cup mini chocolate chips
6oz dark or milk chocolate, chopped (for coating)
1/2cup chopped pistachios, almonds, or hazelnuts
1 tsp orange zest (optional)
1/4 tsp ground cinnamon (optional)
Instructions
In a mixing bowl, combine ricotta, powdered sugar, vanilla extract, and mini chocolate chips. Mix until smooth.
If using orange zest or cinnamon, gently fold them into the mixture.
Spoon the ricotta filling into a piping bag and fill each cannoli shell.
Melt the chocolate in a microwave or double boiler until smooth.
Dip each filled cannoli roll halfway into the melted chocolate.
Immediately sprinkle the dipped ends with chopped nuts.
Place the cannoli on a parchment-lined tray and refrigerate until the chocolate sets.
Serve chilled or at room temperature for best flavor.
Notes
Use white chocolate for a different look and flavor.
Mascarpone can replace ricotta for a richer filling.
For added depth, mix in espresso powder or cocoa.
Toast the nuts before using to enhance flavor.
Fill the cannoli just before serving to keep shells crispy.