An easy and delicious recipe for 5-Ingredient Cannolis! This classic Italian dessert is always a crowd-pleaser. So if you’ve been searching for a foolproof recipe for cannoli filling, this one’s for you!
Prep 15 mins
Total 12 hours, 15 mins
Yield 8 cannolis
Ingredients
- 8 cannoli shells, homemade or store-bought will work
- 2 cups ricotta cheese
- 1 cup confectioners’ sugar, plus extra for dusting
- 3/4 cup mini chocolate chips, divided
- 1 and 1/2 teaspoons pure vanilla extract
- Optional:
- 2 teaspoons fresh orange zest
Instructions
- Place the ricotta cheese into a fine-mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.
- When you’re ready to make the filling:
- In a large bowl combine the drained ricotta cheese, confectioners’ sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well. Using a spatula, carefully scrape the mixture into a pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; the filling can be made up to 24 hours in advance.
- When ready to serve, pipe the filling into one end of a cannoli shell, filling shell halfway, then pipe into another end. If you don’t have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells.
- Place the remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner’s sugar. Serve at once.
Notes
The filling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filling, serve them right away. Cannolis are best eaten the day they are made.