Cannolis with Chocolate Chips Two Ways

Made these for a Super Bowl party – delicious!!!  My team won too…  I added cinnamon which really gave the cannolis a special flavor.

Cannolis Two Ways

  • 2 cups fresh ricotta (I do not use low-fat)
  • 2/3 cup granulated sugar
  • 1/4 tsp. ground cinnamon
  • 1/3 cup semisweet mini chocolate chips  (I used cocoa drops which are made specifically for cannolis – I bought some from Oh!Nuts in New York)

Combine the ricotta, sugar and cinnamon with a hand-held electric mixer on medium speed until the sugar is completely dissolved; you do not want the filling to be grainy.  After 2 minutes do a taste test, if the mixture is still grainy beat another 30 to 60 seconds.  Be very careful as you do not want the cream to break down.

Add the chips just until they are evenly distributed.  The filling can be refrigerated for up to 5 days.  When you are ready to serve spoon the cream into the the pre-baked cannnolis.  This time I took the easy way out and bought the cannolis (unfilled) from Whole Foods.

Recipe by  

Just ran across a great recipe from the Taste Of Home Test Kitchen which includes the cookie dough.

Cannolis Two Ways

  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 3 tbsp. molasses
  • 1 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 cup flour
  • 2 tbsp. brandy

In a small saucepan, combine the first five ingredients.  Cook and stir over medium heat until butter is melted; remove from the heat.  Stir in the flour and brand and keep warm.

Drop by tablespoons onto a parchment lined or well greased baking sheet; spread each into a 4-inch circle.  I only have 4 cannoli forms  so I will only bake 4 cookies at a time. Bake at 350 degrees for 5-6 minutes or until edges begin to brown.  Cool for about a minute or until cookies start to firm up.

Working quickly, loosen each cookie and curl around metal cannoli tube to shape.  Remove cookies from tubes and cool on wire racks.


  • 1-1/2 cups ricotta cheese
  • 3 tbsp. orange peel, grated
  • 3 tbsp. sugar, divided
  • 1-1/2 cups miniature semisweet chocolate chips, divided
  • 1-1/2 cups whipping cream

In a large bowl combine the ricotta, orange peel and 1 tbsp. sugar; stir in 1/2 cup chocolate chips.  In a small bowl beat the cream until soft peaks form.  Gradually add the remaining sugar, beating on high until stiff peaks form.  Fold into ricotta mixture and chill until serving.

When you are ready to serve, pipe the filling into the cannoli shells.  Dip the ends in remaining chocolate chips.

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