Don’t let a homemade peanut butter & chocolate cannoli intimidate you. If you can find the shells premade they are easy as pie. Easier in fact.
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Guys, I stuffed cannoli shells with a peanut butter ricotta filling and it’s the greatest thing to happen to a cannoli in history. I might be biased but these are legit.
I was actually told by a friend who stopped by while I was making them that I’m not allowed to give him any more food like this, otherwise he’ll be huge. I’ll take that as a compliment ;-).
Normally, you would only dip the ends in chocolate and only fill them right before serving to avoid a soggy cannoli, but sometimes we don’t have that ability. In an effort to battle this dilemma, Bob helped me coat the insides of each cannoli shell completely with chocolate.
As if anyone would really have an issue with there being more chocolate in the first place.
Then I was able to fill and store them in the fridge for a couple hours before transporting them to our friends home-gating party for the Rutgers game tonight!
Originally I had planned on finally using my cannoli forms to make them homemade but whenever a step involves frying I wimp out. It’s just such a mess to clean up and such a process! And all that oil… ugh.
So I took the easy way out and bought them. Well, it was easy until they were difficult to find in stores. Apparently you can buy all kinds of frozen phyllo shells but there are no cannoli shells to be found.
Thankfully I succeeded, otherwise I would have been buying a jug of oil instead.
Using premade shells makes this elegant treat as easy as can be. Just melt the chocolate, dip (or coat), refrigerate, mix the filling while the chocolate sets, and then pipe in the filling! You don’t even need a fancy pastry bag of tip. I like using a big zip-top bag with the corner cut off.
If you want to really impress people, sprinkle extra chocolate chips on the ends and dust with powdered sugar. Easiest fancy treat I’ve made in awhile!
One year ago: M at Miranova
Two years ago: Pumpkin Curry Pizza
Three years ago: Maple Apple Pie with Walnut Crumble Topping
Four years ago: Sloppy Joses with Avocado Cream
- 1-1/4 cups semisweet chocolate chips, plus more for garnish
- 12 cannoli shells
- 1 cup creamy peanut butter
- 1 cup whole milk ricotta cheese
- 1/2 cup powdered sugar, plus more for garnish
- 1/2 cup heavy cream
- 1 Tbsp vanilla extract
- Melt your chocolate chips either in your microwave or in a double boiler. Once melted, generously dip the edges of each cannoli into the chocolate*. Place cannoli shells on a parchment lined baking sheet to firm up at room temperature (or refrigerate to speed up the process).
- In a large bowl using a hand mixer on medium speed, blend together the peanut butter, ricotta, powdered sugar, heavy cream, and vanilla until smooth, about 2 minutes.
- Just before serving, using a pastry bag (or baggie with corn cut) pipe the filling into each cannoli shell. Decorate the ends with chocolate chips, sprinkle with powdered sugar, and serve immediately.
*I coated the entire inside of my shells because I was preparing them a few hours in advance and didn't want them to get soggy.
Source: Adapted from Alessi and my Peanut Butter Pierogies with Chocolate Dipping Sauce.