Dark Chocolate Coconut Cannoli
Cannoli, the king of Sicilian sweets, can be prepared in countless variations – the pairing of dark chocolate and coconut creates a particularly exotic yet comforting atmosphere. As the dark chocolate pieces mingle with the creamy ricotta and the fresh scent of shredded coconut fills the air, a true Mediterranean summer comes to life on the dessert plate. The secret to this recipe is to drain the ricotta well and finely chop the chocolate, so that the filling is not too dense, yet full of flavor. The combination of coconut and chocolate also adds a special texture to each bite. This dessert is an ideal choice if you want to make something extraordinary for the end of a summer dinner, a gathering with friends, or just to treat yourself to a creamy coconut dream.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a mixing bowl, combine the ricotta cheese with the powdered sugar until creamy and smooth. Tip: If the ricotta is too moist, drain it beforehand through a cheesecloth or strainer.
2
Add the shredded coconut, finely chopped dark chocolate, and vanilla extract. Mix thoroughly to ensure all ingredients are evenly distributed. Tip: You can also mix a little orange zest into the chocolate for a more special flavor.
3
Transfer the filling to a piping bag and refrigerate for 15 minutes to make it easier to handle. Tip: Chilling the chocolate pieces prevents them from melting, adding a crispier texture.
4
Carefully fill the cannoli shells with the chilled dark chocolate coconut cream from both ends. Tip: Consume the filled cannoli immediately to keep the shell crispy.
5
Dust the top of the cannoli with powdered sugar and garnish with a few dark chocolate shavings or extra shredded coconut. Tip: For an extra crunchy effect, sprinkle with coarsely chopped roasted almonds.
6
Serve on an elegant plate or dessert tray, freshly chilled. Tip: Pairs perfectly with a glass of coconut milk coffee or a light espresso.
