Name: Chocolate Pistachio Cannoli Recipe – Pasta.com
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: [For The Filling] 2 teaspoons Vanilla Extract; [For Garnish] 4 tablespoons Pistachios (finely chopped); [For Garnish] 1 cup Dark Chocolate (chopped); [For Chocolate Cannoli Shells (24 shells)] A pinch Salt; [For Chocolate Cannoli Shells (24 shells)] 1 Egg Yolk (slightly beaten); [For Chocolate Cannoli Shells (24 shells)] 1 tablespoon Butter (softened); [For Chocolate Cannoli Shells (24 shells)] 1/3 cup Dry White Wine; [For The Filling] 7 cups Ricotta Cheese; [For The Filling] 2⅔ cup Sugar (granulated); [For The Filling] ½ cup Cocoa Powder

Chocolate Pistachio Cannoli offers a delicious take on the classic Italian cannoli. This recipe is made with a rich chocolate shell, a creamy filling, and a crunchy texture, giving you a burst of flavor in every bite. These cannolis are decadent enough to serve at a fancy dinner party or to enjoy whenever you need something to satisfy your sweet tooth.

Chocolate Pistachio Cannoli Recipe

A luxurious Chocolate Pistachio Cannoli recipe that pairs dipped chocolate pastry shells with a decadent sweet ricotta cheese filling.

5 from 1 vote

Print Recipe

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Dessert

Cuisine Italian

Servings

Calories 1250 kcal

Ingredients

For Chocolate Cannoli Shells (24 shells)

2 cups Flour, all-purpose
2 tablespoons Cocoa Powder
1 tablespoon Sugar, granulated
A pinch Salt
1 Egg Yolk, slightly beaten
1 tablespoon Butter, softened
1/3 cup Dry White Wine

For The Filling

7 cups Ricotta Cheese
2⅔ cup Sugar, granulated
½ cup Cocoa Powder
2 teaspoons Vanilla Extract

For Garnish

4 tablespoons Pistachios, finely chopped
1 cup Dark Chocolate, chopped

Instructions

For Chocolate Cannoli Shells

Heat a pot of cooking oil to 350 degrees Fahrenheit.
Combine flour, cocoa powder, sugar, and salt in a mixing bowl. Add butter and egg yolk.
Gradually pour in wine while stirring. Keep mixing until dough forms.
Knead the dough for 6-8 minutes by hand. The dough should be smooth and non-sticky.
Flatten the dough into a disk, wrap it in plastic wrap, and chill for at least a couple of hours or overnight.
Once the dough has rested, divide it into 8 equal parts.
Roll out each piece until it's about ¼" thick using a rolling pin.
Cut circles out of the rolled dough using a 3.5″ cutter.
Wrap each circle of dough around a cannoli mold and dampen the connecting edges with a little water to seal them.
Fry the cannoli in batches on each side for 1-2 minutes until they have a deep color.
Remove the fried cannoli from the oil and drain them on paper towels.
Once cooled, carefully remove the shells from the molds.

Prepare The Filling and Garnish

Combine ricotta cheese, sugar, cocoa powder, and vanilla extract in a food processor. Blend until smooth and creamy. Place this mixture in the refrigerator for 15 minutes to chill.
Melt chopped chocolate in the microwave, stirring every 30 seconds. Mix in the remaining chocolate until fully combined.
Coat the cannoli shells with the melted chocolate and sprinkle with chopped pistachios. Allow to set.