Description
Crispy cannoli shells filled with a sweet ricotta cream and dipped in chocolate, topped with chopped pistachios.
Ingredients
Scale
- 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