This chocolate ricotta filling is a rich and creamy variation of the classic Italian cannoli filling. Made with smooth ricotta, a touch of sweetness, cocoa, and a secret ingredient, it's perfect for filling cannoli shells, layering into cakes, or using in a variety of desserts.
Simple to prepare and full of flavor, this filling brings a delicious twist to traditional Italian sweets. If you get courageous, you can also make my authentic Italian Cannoli shells from scratch!
Love traditional Italian Desserts? Try my Authentic Italian Cannoli Recipe, my Zeppole Recipe, or any other my recipe for Homemade Millefoglie cake filled with cream.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
Jump to:
Here's Why You'll Love this Dish
Who doesn't like Italian Cannoli? But when you pair a crispy cannoli shell with a creamy chocolate cannoli filling, it takes the traditional Italian cannoli to another level!
You'll love this recipe also because:
- the chocolate filling is creamy and smooth
- perfect balance of chocolate and ricotta
- easy to make with minimal ingredients
- versatile for multiple desserts - not only Italian Cannoli
- classic Italian inspired flavor.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Cannoli Shells - Buy or Make Them from Scratch?
There's nothing wrong with buying pre-made Italian Cannoli Shells from your local grocery store.
It's quick and stress free and they taste just as delicious.
But making your own cannoli shells at home takes your pastries to a different level.
Making shells at home takes a bit of time, but the result is well worth it. The dough is rolled thin, wrapped around metal forms, and fried until golden and crisp.
This creates the signature light, bubbly texture that holds the filling perfectly. For best results, the shells should be completely cooled before filling and assembled just before serving to keep them crisp.
You'll also want to fill them just before serving so that they stay crisp!
Ready to make your own? Grab my recipe Homemade Italian Cannoli and watch me make them step by step.
Ingredients
Ingredients you'll need to make a smooth and creamy chocolate ricotta filling: whole milk ricotta cheese, powdered sugar, heavy cream, cocoa powder and hazelnut spread (optional).
For exact measurement details and directions see recipe card...
How to Make Chocolate Ricotta Cheese Pastry Filling
To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible. If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.
If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.
Mix the ricotta, sugar, vanilla extract in a medium bowl using a rubber spatula until the mixture is smooth. You can also use a food processor or a vita-mix to cream the ricotta until it is smooth. Add 1 tbsp of heavy cream at a time to get a creamier consistency you want.
Once the mixture is creamy add the cocoa and chocolate spread and mix until well incorporated.
Carefully place the filling into a pastry bag and refrigerate for up to 2 hours or overnight.
Fill the cannoli with the chocolate ricotta cream when you are ready to serve. Fill the cannoli on one side, then turn the cannoli around and fill the other side. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag, just use a snack bag with a zipper, you don't need a tip just cut a small whole about the size of the cannoli opening)
Storage:
Unfortunately Cannoli pastries don't refrigerate well after they have been assembled. For a crispy cannoli, it is best to fill the shells just before serving. The ricotta filling can be stored in an airtight container for up to 3 days. Once the cannoli shells are filled, serve immediately or with in the hour.
It should come as no surprise that Italian Cannoli don't stand up well to freezing. The ricotta filling doesn't stand up to freezing either as it would change the texture of the cannoli cream filling.
For the best cannoli, serve and eat immediately!
Top Tips
Drain ricotta thoroughly to avoid a runny filling.
Taste and adjust the sweetness before storing or piping.
Chill filling before piping for best consistency.
Fill cannoli just before serving to maintain crunch
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
More Desserts to Try
Looking for other recipes like this? Try these:
Recipe Details
Chocolate Ricotta Filling Recipe
https://easyhomemaderecipes.caAffiliate Disclosure
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
Chocolate Ricotta Filling
- 17½ oz ricotta cheese
- 1 tbsp vanilla extract
- 1 cup icing sugar
- 4 tbsp heavy cream
- 4 tbsp hazelnut spread like Nutella (Optional)
- 3 tbsp cocoa powder
Instructions
Ricotta Filling
- To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible. If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.17½ oz ricotta cheese, 4 tbsp heavy cream
- Mix the ricotta, sugar, vanilla extract in a medium bowl using a rubber spatula until the mixture is smooth. You can also use a food processor or a vita-mix to cream the ricotta until it is smooth. Add 1 tbsp of heavy cream at a time to get a creamier consistency you want.1 tbsp vanilla extract, 1 cup icing sugar
- Once the mixture is creamy add the cocoa and chocolate spread and mix until well incorporated.4 tbsp hazelnut spread, 3 tbsp cocoa powder
- Carefully place the filling into a pastry bag and refrigerate for up to 2 hours or overnight.
- Fill the cannoli with the chocolate ricotta cream when you are ready to serve. Fill the cannoli on one side, then turn the cannoli around and fill the other side. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag, just use a snack bag with a zipper, you don't need a tip just cut a small whole about the size of the cannoli opening)
- Place on a serving plate. Repeat. Dust with confectioner's sugar and serve immediately.
Notes
Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Jilla says
Trying this on the weekend!
AmyG says
I'd love to hear how it was!