Oh, you guys! If there’s one dessert that just screams “special occasion” and “pure joy” to me, it’s cannoli. And let me tell you, my Chocolate Dipped Cannoli with Pistachios recipe takes that classic Italian magic and gives it a little extra sparkle! It’s seriously so easy to make these at home, perfect for when you want to impress without spending hours in the kitchen. I remember the first time I made them for a friend’s birthday, and they were gone in minutes! That perfectly crispy shell, the creamy, sweet ricotta filling kissed with chocolate, and those crunchy pistachios… pure bliss.
Why You’ll Love This Chocolate Dipped Cannoli with Pistachios Recipe
Trust me, this recipe is a winner! It’s:
- Super Easy to Make: Seriously, you don’t need to be a pastry chef to whip these up.
- Incredibly Delicious: That combo of crispy shell, creamy filling, rich chocolate, and nutty pistachios? *Chef’s kiss*!
- Perfect Texture: You get that satisfying crunch followed by smooth, sweet goodness.
- Always a Hit: Whether it’s a party, a holiday, or just a Tuesday night craving, these are always welcomed.
Ingredients for Chocolate Dipped Cannoli with Pistachios
Okay, gathering your ingredients is the first fun part! Here’s what you’ll need to make these delightful Chocolate Dipped Cannoli with Pistachios. Remember, using good quality stuff really makes a difference, even with simple recipes like this!
- 12 store-bought cannoli shells – Grab the best ones you can find! I like the ones that are already fried and ready to go.
- 2 cups whole milk ricotta cheese, well-drained – This is super important, guys! You want it nice and thick, not watery. I usually put mine in a cheesecloth-lined sieve for a few hours.
- 1 cup powdered sugar, sifted – Sifting it really helps make the filling super smooth and creamy.
- 1 teaspoon vanilla extract – Pure vanilla extract, if you have it! It just adds that lovely warmth.
- 1/2 cup mini chocolate chips – These are like little bursts of chocolatey goodness hidden inside.
- 1/2 cup finely chopped pistachios – For that gorgeous green pop and nutty crunch on the outside. Chop them fairly small so they stick well to the chocolate!
- 4 ounces semi-sweet chocolate, melted – You can use milk or dark chocolate too, whatever you fancy! Just make sure it melts smoothly.
Essential Equipment for Making Chocolate Dipped Cannoli
To make these beauties, you don’t need a ton of fancy gadgets, but a few key things will make your life SO much easier. Grab a couple of nice mixing bowls, a piping bag with a nice, wide tip (or just a sturdy ziplock bag!), a baking sheet, and some parchment paper. That’s really it – simple tools for a spectacular treat!
Step-by-Step Guide to Perfect Chocolate Dipped Cannoli with Pistachios
Alright, let’s get down to business and make these amazing Chocolate Dipped Cannoli with Pistachios! It’s really not as fussy as it sounds, and the payoff is *so* worth it. You’ll feel like a total dessert rockstar when you pull these beauties out of the fridge!
Preparing the Creamy Ricotta Filling
First things first, we’ve gotta get that dreamy filling ready. Grab your well-drained ricotta cheese – seriously, don’t skip the draining part, or you’ll have watery cannoli, and nobody wants that! In a medium bowl, whisk it together with your sifted powdered sugar and that lovely splash of vanilla extract. Mix it until it’s super smooth and looks like fluffy clouds. Then, ever so gently, fold in those mini chocolate chips. You don’t want to overmix here; just want those little guys distributed. Maybe one day I’ll share my homemade coffee creamer recipe, but for now, let’s focus on these cannoli!
Filling the Cannoli Shells
Now for the fun part: filling! If you have a piping bag with a nice big tip, go for it – it makes things neater and gives you those classic cannoli ends. If not, don’t sweat it! A spoon works just fine. Just carefully spoon that glorious ricotta mixture into each and every crunchy shell. Try to fill them from both ends so you get a nice even amount all the way through.
Dipping and Garnishing Your Chocolate Dipped Cannoli
Here’s where we add that irresistible chocolatey crunch! Get your melted semi-sweet chocolate ready. I like to put mine in a tall, slender glass so it’s easier to dip. Carefully take one filled cannoli and dip one end into that melted chocolate. Don’t go too deep, just enough to coat about a third of it. As SOON as you pull it out, immediately sprinkle those finely chopped pistachios all over the wet chocolate before it has a chance to set. Work fast here – it makes all the difference!
Chilling and Setting the Cannoli
Almost there! Once they’re all dipped and sprinkled, carefully place your masterpieces onto a baking sheet lined with parchment paper. This stops them from sticking. Pop that tray into the refrigerator for at least 30 minutes. This is crucial because it gives the chocolate time to set up perfectly and makes sure the filling stays nice and chilled. Trust me, the wait is tough, but so worth it!
Tips for Perfect Chocolate Dipped Cannoli with Pistachios
Okay, so you’ve got the basic recipe down, but you want that *extra* special something, right? That’s where these little nuggets of wisdom come in! I’ve learned a few things over the years (sometimes the hard way, oops!) that make these Chocolate Dipped Cannoli with Pistachios just sing. First off, that ricotta: make SURE it’s drained. I mean, really drained. Watery ricotta is the enemy of a good cannoli filling, trust me. I sometimes even give it a little squeeze in the cheesecloth. For the chocolate dip, don’t try to rush it. Melting it slowly is key – overcooked chocolate gets weird and gloppy. And if you’re using store-bought shells, giving them a quick bake for like, five minutes at 350°F (175°C) can make them even crisper! It’s a little extra step, but oh-so-worth-it. And don’t be afraid to play with your nuts! If pistachios aren’t your jam, almonds or even some toasted hazelnuts would be divine. Just make sure they’re chopped small enough to stick! You know, speaking of making things at home, I have a great recipe for homemade heavy cream that really elevates desserts if you ever want to go the extra mile!
Ingredient Notes and Substitutions
Let’s talk a little more about these wonderful ingredients! For the chocolate dip, feel free to swap out the semi-sweet for milk chocolate if you like it sweeter, or go for dark chocolate if you prefer a richer, more intense flavor. Both work beautifully! And about those nuts – pistachios give that classic vibrant green look and a unique flavor, but if they’re hard to find or not your favorite, chopped toasted almonds or even hazelnuts would be absolutely fantastic. Just give them a little toast first to bring out their nutty flavor! Sometimes I even add a pinch of cinnamon to the ricotta filling if I’m feeling adventurous, it gives it a lovely warm twist.
Frequently Asked Questions about Chocolate Dipped Cannoli
Got questions about these little bites of heaven? I totally get it! Making them the first time can bring up a few things, but don’t you worry, I’ve got you covered. We’ll make sure your Chocolate Dipped Cannoli with Pistachios turn out absolutely perfect!
How do I keep my cannoli shells crispy?
The trick is to fill them as close to serving time as possible! If you must fill them ahead, brush the inside of the shells with a thin layer of melted chocolate or piping gel first. It creates a little barrier!
Can I make the filling ahead of time?
Yes, you absolutely can! Just make sure it’s super well-drained ricotta. Keep it covered tightly in the fridge for up to 24 hours. Just give it a quick stir before filling the shells. And remember my tip about easy Tennessee onions? Sometimes simple storage tips just make life easier!
What’s the best way to melt chocolate for dipping?
I find a double boiler works wonders – gently melt the chocolate over simmering water, stirring until smooth. Or, use the microwave in 30-second bursts, stirring in between, until it’s just melted. Be careful not to overheat it!
Nutritional Information (Estimated)
Alright, let’s talk numbers! Keep in mind these are estimates, okay? The exact amounts can tweak a bit depending on the brands you use and how generous you are with that chocolate dip! But if we’re looking at one glorious cannoli, you’re probably looking at around:
- Calories: 350
- Fat: 20g (about 10g saturated)
- Protein: 8g
- Carbohydrates: 35g
- Sugar: 25g
- Sodium: 50mg
So, yeah, they’re a treat, but a totally delicious one!
Print
Chocolate Dipped Cannoli with Pistachios
- Total Time: 20 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Crispy cannoli shells filled with a sweet ricotta cream and dipped in chocolate, topped with chopped pistachios.
Ingredients
- 12 cannoli shells
- 2 cups ricotta cheese, drained well
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pistachios
- 4 ounces semi-sweet chocolate, melted
Instructions
- In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Gently fold in the mini chocolate chips.
- Spoon the ricotta mixture into a piping bag fitted with a large tip, or use a spoon to fill the cannoli shells.
- Fill each cannoli shell with the ricotta mixture.
- Dip one end of each filled cannoli into the melted semi-sweet chocolate.
- Immediately sprinkle the chopped pistachios onto the wet chocolate.
- Place the cannoli on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow the chocolate to set.
Notes
- Ensure your ricotta cheese is well-drained to prevent a watery filling. You can drain it in a cheesecloth-lined sieve for several hours or overnight in the refrigerator.
- For extra crisp shells, you can bake store-bought shells for a few minutes before filling.
- You can substitute milk chocolate or dark chocolate for the semi-sweet chocolate.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: cannoli, chocolate, pistachio, Italian dessert, sweet ricotta, no bake dessert