30-Minute Chocolate Cherry Cannoli
Traditional Italian cannoli shells filled with a luscious ricotta cream studded with tart cherries and bittersweet chocolate. The ricotta is strained overnight for an ultra-smooth, dense texture that contrasts beautifully with the crispy shells. Perfect for special occasions or when you want to impress guests with an authentic Italian dessert that balances sweet, tart, and rich flavors.
Ingredients
- 2 lbs whole milk ricottapart-skim ricotta1:1
slightly less rich
- 1 ½ cup powdered sugar
- 1 tsp vanilla bean pastevanilla extract1:2
less intense vanilla flavor
- 1 14.5oz can spirited cherries or tart cherries, in their juice
- 4 oz bittersweet chocolate, finely chopped
- 16 cannoli shellsmini phyllo cups1:1gluten-free
different texture but similar concept
Instructions
- 1
Line a strainer with cheesecloth and place over a bowl, add ricotta to the strainer and cover with more cheesecloth
- 2
Place a small plate on top and weigh down with a heavy can, refrigerate overnight to strain
- 3
Strain the cherries and reserve juice, roughly chop the cherries and squeeze with hands to release juices
- 4
Combine strained ricotta, powdered sugar, vanilla, chopped cherries and chopped chocolate in a large bowl and mix well
- 5
Transfer filling to a large piping bag fitted with a large tip and pipe into cannoli shells
- 6
Sprinkle with powdered sugar and serve immediately
Tips
Strain ricotta overnight for the smoothest, most authentic texture that won't make shells soggy
Save the cherry juice for cocktails or to drizzle over ice cream
Fill cannoli shells just before serving to maintain their crispy texture
Good to Know
Filled cannoli should be eaten immediately. Store components separately - ricotta filling in refrigerator up to 2 days, shells in airtight container up to 1 week
Strain ricotta and prepare filling up to 2 days ahead. Fill shells just before serving to prevent sogginess
Serve immediately after filling for best texture contrast between crispy shells and creamy filling
Common Mistakes
Fill shells ahead of time to avoid soggy cannoli
Skip straining ricotta to avoid watery filling that makes shells mushy
Substitutions
Gluten-Free Swaps
different texture but similar concept
General Alternatives
slightly less rich
FAQ
Can I use store-bought cannoli filling instead?
Yes, but homemade strained ricotta filling tastes much better and has the proper thick consistency that won't make shells soggy.
How long do filled cannoli keep?
Filled cannoli should be eaten within 30 minutes for best texture. The shells will become soft from the moisture in the filling.
Can I freeze the ricotta filling?
The filling can be frozen for up to 1 month, but the texture may become slightly grainy when thawed. Stir well before using.