These cannoli cones are a fun shortcut twist on the traditional cannoli. A perfectly satisfying treat everyone will love and they’re so easy to make!
If you’ve been following my blog for a few years then by now you’ve probably figured out I’m obsessed with cannoli. It is one of the worlds best desserts!
I’ve shared the classic Cannoli, Cannoli Bites (mini baked version), Cannoli Dip, Cannoli Cupcakes, Cannoli Cream Puffs, and even Cannoli Ice Cream. And now it’s about time I shared a simplified easier/cheater version.
I’ve always loved sugar cones so I knew I’d be a big fan of these cannoli cones. Plus they aren’t fried so that means I get to eat two right :)??
These are a fun treat that people of all ages will totally enjoy. Who could resist them? Plus these are one of those things that are perfect for any, and I mean any occasion. Birthday, holiday (Christmas/Valentines/Thanksgiving/National Cannoli Day), work party, summer cookout (just keep the filling cold), grandma’s 90th, anniversary, bridal shower, or for a “it’s Monday I need a treat” kind of occasion.
What I’m trying to say is you really just need to try these, even if you have zero excuses. Because cannoli don’t need an excuse. We just make them. And eat them. because life needs cannoli.
And chocolate. Life needs chocolate. And here we get both. And now my life is complete.
Make them soon and try not to eat all of the filling by the spoonful before you even get to filling the cones. It’s hard to resist I know!
Oh and feel free to add more cinnamon or some orange zest if that’s what your Grandma did in her cannoli. But don’t leave out the cream. I know it’s not traditional but it makes the filling more stable, plus I love that fluffy texture.
Shortcut cannoli. Sugar cones filled with fluffy cannoli cream filling and chocolate chips.
- 1 (15 oz) container whole milk ricotta
- 10 sugar cones
- 4 oz. semi-sweet chocolate, chopped (optional)
- 1/2 cup (120ml) heavy cream
- 2/3 cup (88g) powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/2 cup (86g) mini semi-sweet chocolate chips, plus more for garnish
- Chopped unsalted pistachios and fresh raspberries, for garnish (optional)
Strain ricotta overnight (If you've never done it this a good step-by-step tutorial here).
If dipping cones in chocolate, melt 4 oz. chocolate in a small microwave safe bowl in microwave in 20 second intervals on 50% power, stirring between intervals until melted and smooth.
Dip cones in chocolate, let excess run off then transfer to cups or parchment paper to set (for faster setting chill in refrigerator about 10 minutes).
Pour heavy cream into a medium mixing bowl. Using an electric hand mixer whip until stiff peaks form.
In a separate mixing bowl combine strained ricotta, powdered sugar, vanilla and cinnamon. Whip to blend well.
Fold whipped cream and chocolate chips into ricotta mixture. Transfer to a piping bag and pipe mixture into cones.
Garnish with chocolate chips, pistachios and raspberries if desired. Serve immediately after adding filling.
Recipe source: Cooking Classy