Homemade Chocolate Cannoli – Crispy, Creamy, and Decadent

Few desserts are as iconic—or as irresistible—as the classic Italian cannoli. With their crisp pastry shells and creamy ricotta filling, cannoli deliver the perfect balance of texture and flavor in every bite. And when you add chocolate into the mix, the result is pure dessert magic.

Homemade Chocolate Cannoli take everything you love about the traditional version and give it a rich, decadent twist. The shells are infused with cocoa powder for a deep chocolate flavor, and the filling is a luscious blend of ricotta, mascarpone, and mini chocolate chips. Each bite offers that satisfying crunch followed by a smooth, sweet, and slightly tangy filling—utter perfection for chocolate lovers.

In this article, we’ll walk through how to make these delightful cannoli from scratch, plus give you tips, variations, and serving ideas to make your homemade version rival your favorite bakery’s.

Why You’ll Love Homemade Chocolate Cannoli

There’s something truly special about making cannoli by hand—the aroma of fried pastry, the creamy filling, and the joy of biting into one fresh from the kitchen. Here’s why this recipe is worth mastering:

1. Deep Chocolate Flavor: Cocoa in the shell and chocolate chips in the filling mean double the indulgence.
2. Authentic Texture: Crisp, flaky shells filled with a silky-smooth filling made the traditional Italian way.
3. Customizable: Add nuts, fruit, or different chocolates for your own twist.
4. Impressive but Easy: Once you make them once, you’ll be surprised how simple the process really is.

Ingredients

For the Shells:

• 1 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 3 tablespoons unsalted butter, chilled and cubed
• 1 large egg yolk
• ¼ cup marsala wine (or red wine / white vinegar + water mix)
• Oil for frying (vegetable or canola)

For the Filling:

• 1 cup whole-milk ricotta cheese, drained
• ½ cup mascarpone cheese (or cream cheese)
• ¾ cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• ⅓ cup mini chocolate chips
• Optional: pinch of cinnamon or espresso powder for depth

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: About 1 hour 15 minutes
Yield: 12–14 cannoli

Instructions

1. Prepare the Filling
Drain ricotta in a fine-mesh strainer for 20–30 minutes to remove excess moisture. In a bowl, combine ricotta, mascarpone, powdered sugar, vanilla, and (optional) cinnamon or espresso powder. Beat until smooth and creamy. Fold in chocolate chips. Cover and refrigerate until ready to use.

2. Make the Dough
In a mixing bowl, whisk together flour, cocoa powder, sugar, and salt. Cut in butter with your fingertips or a pastry cutter until crumbly. Add egg yolk and marsala wine, mixing until a dough forms. Knead briefly, wrap in plastic, and let rest at room temperature for 30 minutes.

3. Roll and Cut the Shells
Roll dough thinly (about 1/8 inch thick) on a lightly floured surface. Cut into 4-inch circles. Wrap each circle around a metal cannoli tube, sealing the edge with a dab of beaten egg white.

4. Fry the Shells
Heat oil in a deep saucepan to 350°F (175°C). Fry shells in batches for about 1–2 minutes, turning occasionally, until crisp and bubbly. Drain on paper towels and carefully remove tubes while still warm. Cool completely before filling.

5. Assemble the Cannoli
Spoon or pipe the chilled filling into each shell right before serving. Dip the ends in crushed pistachios, mini chocolate chips, or grated chocolate for a decorative finish. Dust lightly with powdered sugar.

Nutritional Information

Calories: 240
Fat: 14g
Carbohydrates: 22g
Sugar: 12g
Protein: 5g
Fiber: 1g

Serving and Presentation Ideas

Classic Style: Arrange cannoli on a platter, dusted generously with powdered sugar.

Chocolate Lover’s Dream: Drizzle melted dark or white chocolate over the shells before serving.

Festive Touch: Dip ends in crushed pistachios, hazelnuts, or sprinkles for a colorful look.

Mini Cannoli: Make smaller 2-inch versions for bite-sized treats at parties or dessert tables.

Elegant Dessert Board: Pair with espresso, berries, and a bowl of chocolate sauce for dipping.

Variations and Flavor Twists

• Orange Chocolate Cannoli: Add 1 teaspoon of orange zest to the filling for a citrusy kick.
• Mocha Cannoli: Add ½ teaspoon of espresso powder to the filling for a coffee-chocolate flavor.
• White Chocolate Cannoli: Use white chocolate chips in the filling and drizzle with melted white chocolate.
• Ricotta-Only Version: Skip the mascarpone for a lighter, more traditional Italian filling.

Tips for Perfect Chocolate Cannoli

• Drain the Ricotta Well: This ensures a thick, stable filling.
• Fry in Hot Oil: If the oil isn’t hot enough, the shells absorb too much and turn greasy.
• Fill Just Before Serving: Keeps shells crisp and fresh.
• Store Separately: Keep shells and filling separate until ready to assemble.

Why You’ll Love Making Cannoli at Home

Homemade Chocolate Cannoli are more than just a dessert—they’re an experience. The process is rewarding, the aroma is irresistible, and the result is a dessert that feels both rustic and luxurious. Each bite delivers the contrast of crisp pastry, creamy filling, and rich chocolate flavor that makes Italian sweets so beloved.

Whether you’re making them for a holiday, a dinner party, or simply a weekend treat, these chocolate cannoli will impress every guest—and probably disappear faster than you expect.

So grab your rolling pin, warm up the oil, and create a little piece of Italian café magic right in your kitchen. Once you’ve tasted your own homemade cannoli, you’ll never look at store-bought ones the same way again.erfect for a special treat or impressing guests at any gathering.