Cannoli filling Recipe
Italian · Dessert · 15 min total
A classic Italian dessert filling, creamy and rich with ricotta and chocolate chips, perfect for filling cannoli shells or as a dip.
15
min prep
min prep
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- 1 tablespoon chopped pistachios (optional)
Instructions
- Place the ricotta in a fine-mesh sieve lined with cheesecloth over a bowl. Refrigerate for at least 2 hours to drain excess liquid.
- In a medium bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cinnamon. Stir until smooth.
- Fold in the mini chocolate chips and pistachios if using.
- Transfer to a piping bag or a zip-top bag with a corner snipped off. Pipe into cannoli shells just before serving to keep shells crisp.
Tips
- For a smoother texture, process the ricotta in a food processor before mixing.
- Store unused filling in an airtight container in the refrigerator for up to 3 days.
- If filling ahead, wait to add chocolate chips until just before serving to prevent them from bleeding color.
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