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Chrissy's Chocolate Cannoli Shell and 2 styles of Filling Recipes!

The Cannoli is an Italian pastry so delightful and such a classy and decadent desert.

A Cannoli consists of a crispy tube-shaped shell of fried Italian pastry dough, filled with a sweet and often creamy filling usually containing ricotta cheese or a mouse style filling.  

You can simulate or substitute the pastry dough to cut time and effort by either purchasing the Cannoli wraps already made in a package, use pot sticker wrappers, or small won-ton wrappers. Its not quite the same but works in a pinch. 

 If you want to make them from scratch I have an amazing recipe here for you! 

I am including my Chocolate Shell Recipe and Two different recipes for filling types. Feel free to play with the flavors. Bold items are the basic ingredients you can not leave out, NON bold ingredients are alterable to your taste. Have fun and enjoy!


Chocolate Shell Ingredients: 

1-1/2 cups all-purpose flour

1-1/2 teaspoons sugar

1 tablespoon unsalted butter / or butter Crisco

1/2 tbsp sweetened cocoa powder
1 Tablespoon orange zest

4 Tablespoons white wine

2 Tablespoons chocolate syrup

¼ teaspoon salt

1 egg white

6-8 cups vegetable oil for frying

Shell Directions:

For the shells, in a large glass or metal mixing bowl cut the butter/ crisco into the flour and salt with a pastry cutter or large fork, slowly work in the remaining dry ingredients into the mixture. Once completely mixed slowly start adding your wet ingredients (EXCEPT your egg and oil)

Knead mixture until you get a nice firm dough. Cover with plastic wrap then a clean dry cloth.  

I warm my oven on low so it is barely warm turn off heat and set my bowl inside so it does not catch chill to proof or rest for roughly 2 hours. 

Once your dough has rested on a flat lightly floured surface using a pasta roller or a rolling pin roll the dough out into a sheet about 1/8 inch thick. 

Cut into roughly 4" X 4" squares.

Using Cannoli molds or handmade ones from aluminum foil roughly 2" in diameter. (you can google how to make cannoli shell molds out of aluminum foil,  there are a plethora of videos to watch to show you how to, it is very simple.) 

Place the square with a corner tips directly in front of you in a diamond fashioned, starting with the corner wrap upwards and all the way around the mold. You should end with a corner. Brush with egg whites and seal down the corners edge.

You are ready to fry! Heat Oil to roughly 365 degrees F, begin to fry when your oil is heated. Do not over crowd the pan, and prepare to place them on a plate lined with papertowels to absorb additional grease. Fry shells 4-5 minutes and remove when they turn a nice light golden brown. They will continue to cook for 1 minute once removed from the oil so do not over fry them. 💜

Let them completely cool then remove them from the molds gently. Cool in the refrigerator for 30 min before filling. **NOTE** you can lightly sprinkle cinnamon, sugar or sweetened chocolate coco on them as they come out of the oil if you want to have better adhesive while the shells are still wet **  

I have included a video that is from Youtube to give you a visual idea. I know it helps me to see it done.  


Ricotta Filling Recipe: 

1 regular 32 Oz Container or (4 Cups) Ricotta Cheese 
9 Tablespoons cornstarch
3 cups heavy whipping cream
2 teaspoons Vanilla extract
1/4 teaspoon ground cinnamon
1/2 Cup Chocolate syrup or grated Chocolate pieces
1/2 cup sweetened chocolate coco powder 
2 1/4 cups sugar


In a large mixing bowl beat ricotta cheese until smooth, then slowly add in sugar, coco powder, then heavy whipping cream and vanilla extract. Beat on high until it gets frothy and forms peaks. Gently fold in chocolate syrup or pieces. 

Cool in refrigerator 30 minutes.  

Put in a piping bag and pipe into shells, garnish and serve. 

Keep cool until served. 

Easy Mouse Filling Recipe: 


4 Cups Heavy Whipping Cream
2 1/2 cups sugar
1/2 cup Chocolate Syrup
1/4 cup Orange Marmalade Jelly (Or Your choice of flavor) 
3/4 cup sweetened coco powder (You can use Hot Coco mix) 


In a large mixing bowl beat heavy whipping cream and vanilla extract, slowly add coco powder, and then chocolate syrup. Beat on high until it gets frothy and forms peaks. Add Jelly a teaspoon at a time until completely mixed in.

Cool in refrigerator 30 minutes.  

Put in a piping bag and pipe into shells, garnish and serve. 

Keep cool until served. 


Feel free to use and experiment with the flavors. Ingredients that are bold are the basics you need. The NON bold items can be altered to your flavors or taste. 

Check out more FREE great recipes here Chrissy's Kitchen Recipes

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