Recipes in the world of Flavilo

Chocolate Cream Cannoli Plated

Chocolate Cream Cannoli

Cannoli, meaning "little tube", is originally one of Sicily's most iconic desserts. Besides the classic ricotta version, there are now many variations – chocolate cream cannoli is one of the most popular modern versions. The creamy chocolate filling and crispy pastry shell create perfect harmony. This version is an excellent holiday dessert, but it can also be a worthy end to a special dinner. The filling can even be prepared in advance, saving time when serving. For a truly special experience, you can grate a little orange zest or cinnamon into the chocolate cream. Tip: When shaping the dough, it is important to seal the cannoli forms well – otherwise they will open during frying. Always add the filling just before serving to keep the crispy shell.

Prep Time 45 min
Preparation 10 min
Total 55 min
1450 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 200 g All-Purpose Flour
⭕ 30 g Granulated Sugar
⭕ 30 g Butter
⭕ 1 Egg
⭕ 40 ml Dry White Wine
⭕ 1 pinch Salt
⭕ 100 g Dark Chocolate
⭕ 100 ml Heavy Cream
⭕ 30 g Powdered Sugar
⭕ 1 tsp Vanilla Extract
⭕ 500 ml Oil for Frying

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    Preparation Steps

    1

    In a large bowl, combine the flour, sugar, and a pinch of salt. Add the butter, egg, and white wine. Knead the ingredients together to form a smooth, elastic dough. Cover and refrigerate for at least 30 minutes. Resting the dough will make it easier to shape.

    2

    For the filling, heat the heavy cream in a small saucepan, but do not boil. Remove from heat, add the finely chopped dark chocolate, and stir until completely melted. Add the vanilla extract and powdered sugar. Let cool, then refrigerate until thick and creamy.

    3

    On a lightly floured surface, roll the dough out thinly. Cut into approximately 10x10 cm (4x4 inch) squares. Wrap the squares around metal cannoli forms, moisten the edges slightly with water, and press together to seal and prevent them from opening during frying.

    4

    Heat the oil in a deep pot to 350°F (180°C). It is recommended to use a thermometer to check the temperature. Fry the cannoli until golden brown, then transfer to a paper towel-lined plate to drain. Once cooled, carefully slide them off the forms.

    5

    Fill the cooled cannoli shells with the chocolate cream using a piping bag. Fill from both ends to ensure the interior is well filled. The cream should be thick but easily dispensed.

    6

    Before serving, dust with powdered sugar. Garnish is not necessary – the creamy filling and crispy shell provide a perfect experience on their own. Serve immediately to prevent the pastry from becoming soggy.