How to Make Cannoli Filling
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5
How to Make Cannoli Filling
Description
How to Make Cannoli Filling focuses on creating a rich and creamy filling primarily from ricotta cheese which is drained to remove excess moisture. The mixture includes confectioners' sugar for sweetness, vanilla extract to enhance flavor, and mini chocolate chips for texture and interest. Optional orange zest can be added to gently brighten the flavor profile. The filling is piped or spooned into ready-made or homemade cannoli shells. Finally, dipping the ends in chocolate chips and dusting with sugar adds a decorative touch.
The final texture is smooth, yet slightly textured from the chocolate, and the flavor is sweet with subtle hints of vanilla and orange. The method emphasizes proper draining of ricotta to prevent watery filling and maintain the classic consistency expected in cannoli.
This filling is best served fresh after assembly to keep the shells crisp, as noted. Leftover filling can be stored up to 24 hours refrigerated, allowing for some advance preparation before serving.
Ingredients
- 8 cannoli shells homemade or store bought will work
- 2 cups ricotta cheese
- 1/2 cup confectioners' sugar plus extra for dusting
- 3/4 cup chocolate chips mini, divided
- 1 and 1/2 teaspoons vanilla extract pure
Optional:
- 2 teaspoons orange fresh zest
Instructions
- Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 6 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 pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance.
- When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end. If you don't have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells.
- Place 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
- Drain ricotta cheese thoroughly for at least 6 hours to ensure a thick, non-watery filling.
- The filling can be made up to 24 hours in advance and refrigerated to ease prep on serving day.
- Fill cannoli shells just before serving to keep them crisp and prevent sogginess.
User Reviews
Overall Rating
5
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