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How to Make Cannoli Filling
5 from 111 votes

How to Make Cannoli Filling

This recipe shows how to prepare a classic cannoli filling using drained ricotta, confectioners' sugar, vanilla, and chocolate chips, with optional orange zest for added brightness. The filling is smooth and creamy, balanced by the sweet chocolate chips, ideal for piping into crisp cannoli shells. Preparing and draining the ricotta ensures a thick texture that holds well inside the shells.

Prep Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8 cannolis
Course: Dessert
Cuisine: Italian, American

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

    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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.