Chocolate and almond cannoli

    (50)
    30 min

    A delicious Italian-inspired pastry. Cannoli shells are filled with a delectable mixture of ricotta cheese, sugar, almonds, chocolate and amaretto. Serve as a snack, dessert, with wine or a cup of tea or coffee.


    47 people made this

    Ingredients
    Makes: 12 cannoli

    • 575g ricotta cheese
    • 120g icing sugar
    • 55g flaked almonds
    • 60g dark chocolate, finely chopped
    • 1 tablespoon amaretto liqueur
    • 12 cannoli shells
    • 1 tablespoon icing sugar
    • 1 tablespoon unsweetened cocoa powder
    • 12 cocktail cherries

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, stir ricotta cheese with 120g icing sugar until combined. Add almonds, chopped chocolate and amaretto.
    2. Carefully spoon into cannoli shells (or pipe using a piping bag), filling from the centre out.
    3. Sprinkle individual serving plates with icing sugar and cocoa or sprinkle on cannoli. Garnish plates with cherries.

    Ingredients

    Cannoli shells can be purchased online.

    If cocktail cherries are unavailable, use glace cherries instead.

    1/8 teaspoon almond extract and 1 tablespoon water can be used in place of amaretto.

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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (34)

    by
    120

    We LOVED this filling! I drained the ricotta for two days (got busy and left it draining in the fridge longer than planned), but it must have helped because it was not runny when mixed as some others stated. Left out the almonds, but I didn't miss them. Great recipe, just be sure to fully drain your ricotta so it's a thicker mixture to pipe into the shells.  -  01 Jul 2006  (Review from Allrecipes US | Canada)

    by
    72

    Excellent recipe - I have made this a few times and have now settled on smooth ricotta cheese and a touch more amaretto ;-)  -  05 Oct 2002  (Review from Allrecipes US | Canada)

    by
    65

    I SO regret making this recipe... It is just SOOOO good!!!! I used 3/4 pint of ricotta and 1/4 pint whipped cream stirred together. I also soaked the cherries in amaretto for a few hours prior to making. This is definitely a 'birthday-and-special-occasion' treat! Thanks, Janice!  -  11 Oct 2004  (Review from Allrecipes US | Canada)

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