It would make sense that a cannoli recipe would make an appearance on this blog…the name is Coffee Campari Cannoli after all 🙂
I originally made these cannoli for the Vancity Virtual Potluck at Nourish Cafe hosted by Josh of Josh Eats.
I made two versions for the potluck: a classic version and a nutella version. And then I made them again for Ben’s 30th birthday and everyone that had one mentioned how good they were. That’s when I knew I had to post the recipe to the blog!
Both versions are pretty different from each other. The classic cannoli is light and fresh, while the nutella version is bold and a bit more unique. The key to the classic cannoli is to use only ricotta and not add any whipped cream to it as some recipes do. And the key to the nutella version is finding that perfect balance between ricotta and nutella. I did add whipped cream to the nutella version just because I thought the ricotta and nutella were a bit too rich when mixed together – it needed something to lighten it up a bit 🙂
I also bought the cannoli shells – I didn’t make them myself. I’ve never made cannoli shells, but they seem like a lot of work. So if you don’t have time to make the shells, do yourself a favour and buy them! They will still turn out great and make a big statement! I’m sure these will become my go-to when I offer to make dessert for a party. They’re easy and quick to make, and require no baking too! Easy peasy 🙂
Do you plan on making one (or both) of these cannoli recipes? Let me know in the comments below!
Classic Cannoli
Makes 20-25 cannoli
Ingredients:
- 1.4 kg ricotta (I use the Scardillo Ricotta Genuina in the basket)
- 1.5 cups powdered sugar
- 2 tsp. cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 20 cannoli shells (I bought the medium-sized shells at Cioffi’s Meat Market)
- 1/2 cup chocolate chips (optional)
Method:
- In a mixing bowl, whip the ricotta. I used my hand mixer to do this. My hand mixer is an Oster, and if you’re in the market for one, I found a great list of hand mixers here. Mine is #9 on the list. Whip until the ricotta reaches a heavy cream-like consistency. About 2 minutes. Note: The Scardillo ricotta I use is quite dry, so I didn’t strain it. But if the ricotta you’re using is quite wet/moist, you may have to strain it with a cheese cloth or tea towel first. Or else your filling will be too watery.
- Sift the powdered sugar into the ricotta, and using a spatula, fold into the ricotta.
- Add cinnamon, cloves and nutmeg to the ricotta mixture and fold in. At this point, you can also fold in the chocolate chips if you’d like.
- Add ricotta filling to a ziploc bag and cut a small corner off the ziploc bag.
- Squeeze the filling into the cannoli shell. I filled both sides to make sure they were quite full.
- Sprinkle cannoli with powdered sugar if desired.
Nutella Cannoli
Makes 20-25 cannoli
Ingredients:
- 700 g ricotta (I use the Scardillo Ricotta Genuina in the basket)
- 1.5 cups nutella
- 1/2 cup whipping cream
- 20 cannoli shells (I bought the medium-sized shells at Cioffi’s Meat Market)
- Extra nutella for drizzle – about 2 tbsp (optional)
- Chopped hazelnuts (optional)
Method:
- Soften the nutella up in the microwave by microwaving it for about 30 seconds.
- Add the ricotta to a bowl, then add the softened nutella to it. Whip the two together. I used my hand blender to do this. Whip until the mixture resembles a heavy cream.
- In a separate bowl, whip the whipping cream.
- Fold the whipping cream into the rioctta/nutella mixture.
- Add filling to a ziploc bag and cut a small corner off the ziploc bag.
- Squeeze the filling into the cannoli shell. I filled both sides to make sure they were quite full.
- Coat each end of the cannoli with chopped hazelnuts.
- For the nutella drizzle: Heat the extra nutella up in the microwave for about 10-15 seconds. Add nutella to a ziploc bag and cut a tiny corner off the corner of the bag. Drizzle nutella on top of the cannoli by squeezing it out of the ziploc bag.
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