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cannoli on plate overhead shot

Authentic Cannoli Filling Recipe with Chocolate Chips and Pistachios

Discover the best authentic cannoli filling recipe! With creamy ricotta, rich mascarpone, and a hint of lemon zest, this cannoli filling will become a favorite in your home.
Prep Time 20 minutes
Cook Time 0 minutes
Filling Time 10 minutes
Total Time 30 minutes
Serving Size 24 cannolis

Equipment

  • Cheesecloth
  • strainer
  • Mixing bowls
  • Spatula
  • Measuring Cups & Spoons
  • Baking Sheet
  • Parchment Paper
  • Piping Bag or freezer bag
  • Large round tip for piping bag. I used Wilton 1A

Ingredients

  • 24 cannoli shells
  • 400 grams/2 cups ricotta drained overnight
  • 200 grams/1 cup mascarpone
  • ¾ cup powdered sugar
  • 2 tsp vanilla
  • Lemon zest from 1 large lemon
  • ½ cup mini chocolate chips
  • ¼ cup crushed pistachios
  • 5 oz melted chocolate

Instructions

Drain the Ricotta:

  • Place the ricotta in a cheesecloth-lined strainer and let it drain overnight in the refrigerator to remove excess moisture.
    strain ricotta overnight for cannoli dip

Prepare the Filling:

  • In a large mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, and lemon zest. Mix until smooth and well combined.
    400 grams/2 cups ricotta, 200 grams/1 cup mascarpone, ¾ cup powdered sugar, 2 tsp vanilla, Lemon zest from 1 large lemon
    cannoli filling mixed with all ingredients until smooth
  • Divide the Filling: If desired, divide the filling into two separate bowls. Add mini chocolate chips to one bowl, leaving the other one plain.
    cannoli filling with chocolate chips

Melt Chocolate and Dip the Cannoli Shells:

  • Microwave Method: Place the chocolate in a microwave-safe bowl. Microwave it at 50% power in 30-second bursts, stirring well after each burst, until the chocolate is fully melted and smooth.
    Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the bowl and stir continuously until it is fully melted and smooth.
    melt chocolate for cannoli
  • Dip the ends of the cannoli shells into the melted chocolate. For variety, dip some into crushed pistachios immediately after dipping in chocolate. Place on a baking sheet to set.
    24 cannoli shells, 5 oz melted chocolate
    dip ends of cannoli shells in chocolate

Let the Chocolate Set:

  • Place the dipped cannoli shells on a baking sheet lined with parchment paper. Allow the chocolate to set completely at room temperature, or place the baking sheet in the refrigerator to speed up the process.
    place chocolate dipped cannoli shells on parchment paper to set

Fill the Cannoli:

  • Once the chocolate is set, use a piping bag fitted with a large round tip (I used Wilton 1A) or zip-top bag to fill the cannoli shells with the prepared fillings. You can mix and match, making some with just the chocolate chip filling, some with pistachio-dipped ends and chocolate chip filling, and some plain. Optional: Dust with powdered sugar on top.
    ¼ cup crushed pistachios, ½ cup mini chocolate chips
    fill cannoli shells with cannoli filling using piping bag

Serve and Enjoy:

  • Arrange the filled cannoli on a serving platter and enjoy immediately, or refrigerate until ready to serve.
    final cannoli's dipped in pistachios and chocolate chips on plate

Notes

  • Use High-Quality Ingredients: The best results come from using fresh, high-quality ingredients.
  • Drain Ricotta Properly: Make sure to drain the ricotta overnight to avoid a runny filling.
  • Variety is Key: Feel free to experiment with different combinations of fillings and toppings.
  • Serve Fresh: Cannoli are best enjoyed fresh, so fill them just before serving to keep the shells crisp.