Cannoli Filling Recipe (2024)

Cannoli Filling made with ricotta and chocolate chips is a classic Sicilian dessert. This delicious pastry filling is sweet, decadent and incredibly easy to make. You only need 4 ingredients and about 15 minutes to whip up a bowl of goodness that is traditionally used to fill crispy cannoli shells.

What is Cannoli Cream made of?

While cannoli can be filled many different fillings from patisserie cream, to puddings, or mascarpone, the most traditional filling is made using ricotta cheese. Typically the ricotta is sweetened and mixed with chocolate or candied fruits. This version includes the all the classic ingredients but adds mascarpone to create a smooth creamy filling that is perfect for cannoli but so much more!

Cannoli Filling Recipe Ingredients:

• Ricotta Cheese: Whole milk ricotta is best for this recipe. Ricotta has a lot of water in it which can make the filling runny. Low fat ricotta will have more water then whole milk and will not work as well in this recipe.
• Powdered Sugar: Powdered sugar (confectioner’s sugar) is very fine and will create a velvety texture. I recommend using this over granulated sugar.
• Mascarpone Cheese: Mascarpone is a milder smoother Italian version of cream cheese. It helps to thicken the ricotta if it is a little to moist. The addition of the mascarpone is really optional.
• Almond Extract: Almond flavoring is a traditional flavoring for cannoli filling but you can also vanilla extract.
• Mini Chocolate Chips: Mini chips work best in this recipe especially if you are going to use a pastry bag to fill the cannoli shells.

How to Make Cannoli Filling

• Add the ricotta, sugar, mascarpone (if using) and almond extract to a medium bowl. Using a hand mixer or a whisk, mix until completely combined.
• Stir in the chocolate chips.
• Use to fill cannoli shells or as a dip for cannoli chips.

Tips for Making the Best Cannoli Filling

How to Avoid Runny Cannoli Filling

• As I mentioned, ricotta that is purchased in the grocery store is usually watery. If you were to use it straight out of the container, the result would be a runny filling. For best results the ricotta needs to be drained and have as much liquid removed as possible.
  • Here are some options for draining the ricotta:
    • Place it in a cheese cloth.Twirl the cheese cloth tightly around the ricotta and squeeze it gently.Continue squeezing the ricotta until you have removed most of the water.
    • You can also spread the ricotta out on paper towels.Cover it with another paper towel and soak up as much water as possible. Repeat this several times.
    • Place the ricotta in a fine mesh strainer set over a large mixing bowl, cover it with a piece of plastic wrap and put it in the refrigerator for 12-24 hours. This will allow any water in the ricotta to pass through it.You can also place some pie weights on top of the ricotta to help push some of the liquid out.

Two ways to get a smooth ricotta filling

• One way to create a velvety filling is to strain the ricotta through a fine mesh strainer after you have drained it. Then mix it with an electric mixer or whisk until smooth.
• Another option is to put the drained ricotta in the food processor for a couple of minutes. The food processor will cut through the curds in the ricotta and whip it up.

Suggestions for Thickening Cannoli Filling

• The best way to get thick cannoli cream is to drain the ricotta but if your cream is still too thin, you can try a bit of cornstarch to the mixture and mix it well. Add the cornstarch one teaspoon at a time until you get the texture that you are looking for.
• Another alternative is to add about 1/4 cup of heavy cream to the filling and beat it until it starts to thicken. Add additional cream if it is still not thick enough.

Cannoli Cream Alternatives

There are many ingredients that can be added to the ricotta to enhance the flavor of your filling.

• Orange zest is a common addition on the island of Sicily where oranges are plentiful.
• Lemon zest or lemon extract can also be added in, although this is not typically used in traditional Sicilian cannoli.
• Dried or candied fruit is also commonly added to the filling or used to decorate the ends of the cannoli.
• Cinnamon and brown sugar would make this perfect for fall gatherings.
• Pistachios can be chopped and sprinkled on the ends of the filled cannoli. This is also a very traditional addition in Sicily.
• Amaretto can be used as a substitute for the almond extract.
• The possibilities are endless!

How Else Can I Use this Cannoli Filling?

This is a delicious substitute for whipped cream in cream puffs. In Sicily it is often used as a filling for a layered sponge cake. My favorite way to use this filling is to serve it as a cannoli dip with strawberries. And of course it is perfect just on a spoon!

Cannoli Cream FAQ

Other Italian Desserts to try

Amaretto Tiramisu without Eggs

Ricotta Pie

The Best Tiramisu Trifle

Lemon Biscotti with Pistachios

Mousse al Cioccolato (Italian Chocolate Mousse)

Cannoli Filling Recipe with Ricotta

This traditional filling for cannoli made with ricotta and chocolate chips is incredibly easy to make. Sweet and creamy you will find many other uses for this delicious recipe.

Nutrition

Serving: 12gCalories: 131kcalCarbohydrates: 9gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 37mgPotassium: 38mgFiber: 1gSugar: 7gVitamin A: 256IUVitamin C: 1mgCalcium: 88mgIron: 1mg