Desserts
Mastering chocolate cannoli means achieving that perfect balance of crisp shells and velvety filling—a challenge I’ve perfected after years of trial and error.
The secret lies in frying the shells just long enough for them to turn golden and crisp, then filling them with a smooth ricotta mixture before dipping in rich chocolate ganache.
This recipe delivers restaurant-quality results at home, with every bite offering a satisfying crunch followed by a luscious, sweet center.
The key to success starts with the shells, which require precision timing in hot oil to ensure they’re crisp without burning. Meanwhile, the filling—a blend of ricotta, powdered sugar, and dark chocolate—must be piped smoothly into each shell before the chocolate ganache sets.
Tools like cannoli tubes and piping bags make this process easier, but even without them, you can achieve professional results with a little patience and technique.
What sets this recipe apart is the velvety ganache that coats each cannoli, adding a glossy finish and deep chocolate flavor. The combination of crisp shells, creamy filling, and rich chocolate coating creates a dessert that’s as impressive to serve as it is to eat.
Whether you’re hosting a dinner party or simply craving a decadent treat, these cannoli will leave everyone asking for seconds.
Once you’ve mastered the technique, you can experiment with variations like adding orange zest to the filling or sprinkling crushed nuts on top. The possibilities are endless, but the foundation—crisp shells, smooth filling, and perfect ganache—remains the same. Let’s get started on creating your own chocolate cannoli masterpiece.
Ingredients for chocolate cannoli
Pantry staples plus a few specialty items for showstopping chocolate cannoli.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | For crispy shells, sifted |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for shells |
| Granulated Sugar 🍚 | ¼ cup | For shell sweetness |
| Large Eggs 🥚 | 1 whole | Room temperature for binding |
| Vegetable Oil 🫒 | 3 cups | For frying shells (high smoke point) |
| Whole Milk Ricotta Cheese 🧀 | 16 oz | Full-fat for creaminess |
| Granulated Sugar 🍚 | ½ cup | For filling sweetness |
| Dark Chocolate Chips 🍫 | ½ cup | 70% cocoa for richness |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for flavor |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for ganache |
| Dark Chocolate Bars 🍫 | 8 oz | 70% cocoa, chopped fine |
| Powdered Sugar 🍚 | ¼ cup | For dusting cannoli |
The ricotta is non-negotiable—full-fat makes all the difference. Grab a 16-ounce tub from the dairy case, not the pre-sweetened kind. The flour should be all-purpose, not cake flour, for that perfect crisp texture. King Arthur or Bob's Red Mill are solid choices. For the chocolate, Ghirardelli or Lindt 70% bars give the best balance of richness and snap. If you're feeling fancy, grab a cannoli tube set from Sur La Table—it's a game-changer for shaping, but you can totally DIY with a piping bag and a straw.
No ricotta? Cottage cheese blended smooth works in a pinch, but it won't be as creamy. Running out of dark chocolate? Semisweet chips melt just fine, though they'll be sweeter. The vanilla extract can be swapped for vanilla bean paste—split the seed and scrape it in. For the shells, if your oil isn't hot enough, the dough will absorb too much and get soggy. Use a candy thermometer—aim for 375°F. The powdered sugar dusting? Confectioners' sugar—not the kind for baking cakes, the ultra-fine stuff for decorating.
Ricotta keeps for 1 week in the fridge, but use it within 3 days for best texture. The chocolate ganache needs to set at room temperature for 2 hours before dipping—don't skip this! Store finished cannoli in an airtight container with parchment between layers for up to 5 days. Freeze the ganache separately if you're making these ahead—just reheat gently before dipping. Pro tip: Keep a small bowl of hot water nearby when dipping to reheat the ganache if it starts to thicken.
Why You'll Love This Recipe
- No Puff Pastry Needed: I’ll admit, I used to avoid cannoli because of the fuss with tubes and frying. This recipe skips all that—just a simple dough made with flour, butter, and eggs that rolls out like a dream. The key? Chilling the dough between folds keeps it tender without the stress.
- Rich Without the Fuss: That first bite of crispy shell with creamy chocolate filling? It’s all in the butter-to-flour ratio here. No fancy ratios or tempering eggs—just warm butter folded into the dough until it’s just short of coming together. The result? A shell that’s sturdy enough to hold filling but still melts in your mouth.
- Date Night or Dessert Party: Between us, these are my go-to for any celebration—birthdays, holidays, or just because. The dough keeps well in the fridge for up to 5 days, so I can prep ahead and fill them fresh. (Pro tip: Freeze unfilled shells for up to a month if you’re really planning ahead.)
- Budget-Friendly Luxury: Here’s what sold me—this uses pantry staples (no specialty ingredients) and stretches further than store-bought shells. A stick of butter and a few eggs go a long way, and the filling can be as simple or decadent as you like. My kids think it’s "fancy," but my wallet agrees it’s a win.
Step-by-step instructions for chocolate cannoli recipe
Here's how to make crispy cannoli shells and rich chocolate ganache filling that'll impress anyone.
Make the Cannoli Shell Dough
In a large bowl, combine the 2 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp salt. Whisk together until evenly distributed. Cut in the 0.5 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Make a well in the center and add the 1 whole large egg. Using a fork, gently mix until the dough begins to come together. If it's too dry, add 1-2 teaspoons of cold water. Once combined, turn the dough out onto a lightly floured surface and knead gently just until smooth—about 2 minutes. Wrap in plastic and refrigerate for 30 minutes to firm up.
Roll and Fry the Shells
Preheat 3 cups vegetable oil in a deep fryer or heavy pot to 375°F. Roll the chilled dough between two sheets of parchment paper to about 1/16-inch thickness. Using a 3-inch round cutter, cut out circles and gently stretch each circle over a cannoli tube by pressing the edges into the tube's groove.
Fry 2-3 shells at a time for 20-25 seconds until golden brown. Remove with a slotted spoon and drain on paper towels. Let cool completely before removing the tubes—this prevents the shells from cracking. Keep fried shells in a single layer on a wire rack until ready to fill.
Prepare the Chocolate Ganache Filling
In a medium saucepan, combine the 1 cup heavy whipping cream and 0.5 cup granulated sugar. Bring to a gentle simmer over medium heat. In a separate bowl, melt the 8 oz dark chocolate bars using a double boiler or microwave in 20-second bursts. Pour the melted chocolate into the warm cream mixture and stir until completely smooth.
Remove from heat and stir in the 0.5 cup dark chocolate chips and 1 tsp vanilla extract. Let the mixture cool slightly to room temperature—it should thicken to a spreadable consistency but still be pourable. The ganache should coat the back of a spoon but not be too stiff.
Assemble and Serve the Cannoli
Fill a piping bag with the chocolate ganache and pipe it into the cooled cannoli shells. Start at the base and work your way up, filling each shell about 3/4 full. Dust generously with the 0.25 cup powdered sugar using a fine-mesh sieve for that classic cannoli look.
Serve immediately while the shells are still crisp and the filling is warm. For best results, eat within 2 hours of filling. If storing, keep shells and filling separate in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently before serving.
Pro Tips For Making Chocolate Cannoli
- Work the Dough Fast: Once you mix the flour, butter, sugar, and eggs for the cannoli shells, stop fidgeting—get the dough rolled, cut, and fried within 10 minutes. I learned this the hard way when my dough turned gummy and stuck to the pan because it sat too long before frying.
- Chill the Butter: Take the unsalted butter out of the fridge 20 minutes before using it for the shells—just enough to soften, not melt. Cold butter creates flaky layers, but if it’s too soft, your shells will turn out dense instead of crisp. (Yes, even if you’re impatient like me.)
- Skip the Overcrowding: Fry the shells in batches of 3-4 at a time, no matter how tempting it is to dump them all in. The oil temperature drops fast with too many shells, and you’ll end up with soggy, unevenly cooked results. A thermometer set to 350°F is your friend here—stick to it.
- Use Room-Temp Eggs: Crack the eggs into a bowl first, let them sit for 10 minutes before mixing into the dough. Cold eggs make the batter sluggish, and your shells won’t hold their shape when fried. I was skeptical until I tried it—now I never skip this step.
Essential equipment for this recipe
Cannoli Tubes
Invest in a cannoli tube set—they’re the secret to perfect shells. I recommend the Sur La Table stainless steel tubes with a 3-inch diameter, which is ideal for standard cannoli size. These tubes have ridges that create the classic crimped edge when you press the dough.
If you’re on a budget, a 3-inch round cutter and a piping bag with a small tip work too, but tubes make shaping much easier. 💡
Deep Fryer
A deep fryer is a game-changer for even heat distribution and safety. The Cuisinart 3-in-1 Deep Fryer is my top pick—it maintains 375°F consistently and has a temperature gauge.
If you don’t own one, use a heavy-bottomed pot with at least 3 cups capacity and a candy thermometer to monitor oil temp. Never exceed 375°F, or the shells will burn before crisping.
Piping Bags
For the filling, disposable piping bags are a must. I use Starfrit 12-inch bags—they’re sturdy and come with a small round tip perfect for ganache. If you’re making this often, reusable silicone bags with adjustable tips (like OXO Good Grips) are worth the splurge.
Fill the bag 3/4 full to avoid spills, and twist the top tightly before piping.
Candy Thermometer
A candy thermometer is non-negotiable for frying. The Thermoworks Thermapen ONE is my go-to—it’s fast and accurate. Clip it to the side of your pot to monitor oil temp in real time.
Oil should be 375°F before frying, and it’ll drop slightly when you add dough. Adjust heat to maintain 365-375°F during cooking. Without this, you risk soggy or burnt shells. ⚡
Fine-Mesh Sieve
Dusting cannoli with powdered sugar requires a fine-mesh sieve—I use the OXO Good Grips—to create that signature snowy finish. Hold the sieve 2-3 inches above the cannoli and tap gently to avoid clumping.
For extra flair, sift sugar in a zigzag motion over the shells. A regular shaker won’t give you the same even coverage, and you’ll end up with sugar lumps.
Double Boiler
Melt the chocolate for the ganache using a double boiler to avoid scorching. I use a stainless steel heatproof bowl placed over a saucepan with 1-2 inches of simmering water.
Never let the water touch the bowl. For speed, microwave the chocolate in 20-second bursts, stirring between each, but a double boiler gives you more control over temperature. 🌡️
Nutrition facts
Frequently asked questions
Can I make cannoli shells without a cannoli tube?
Use a 3-inch round cutter and a piping bag with a small tip—pipe a thin line of dough around the edge of a parchment circle, then stretch the dough over it to form a cone. Alternatively, shape the dough into a cone by hand and roll it between your palms to smooth the edges. The key is to keep the dough thin and even for crispy results.
Why did my cannoli shells turn out soggy?
Soggy shells usually mean the oil wasn't hot enough (375°F) or the dough absorbed too much moisture. Always use a candy thermometer to monitor oil temperature, and drain fried shells thoroughly on paper towels. Let them cool completely before removing tubes to prevent cracking and sogginess.
Can I make the filling ahead of time?
Yes! The ganache can be made 1 day ahead and stored in an airtight container at room temperature. Reheat gently in the microwave (10-second bursts) until smooth before piping. The shells should be filled fresh for maximum crispness, but you can store them separately in an airtight container for 2 days. Assemble just before serving.
What’s the best way to store leftover cannoli?
Keep filled cannoli in an airtight container with parchment paper between layers to prevent sogginess. They’ll stay fresh for 2-3 days in the fridge. For longer storage, freeze the shells and filling separately—thaw at room temperature before reassembling. The shells will lose some crispness but regain it slightly after reheating.
Can I use white chocolate instead of dark for the ganache?
You can, but dark chocolate (70% cocoa) gives the best balance of richness and snap. White chocolate ganache will be sweeter and creamier, but it lacks the depth of flavor. If you prefer white, reduce the sugar in the filling slightly (0.4 cup instead of 0.5) to avoid overpowering sweetness.