Nutella Cannoli are a fun spin on the classic. The creamy chocolate hazelnut filling will have your guests wanting more.
If you love cannoli and love nutella, you’re in the right place. The famous chocolate hazelnut spread inspired this fun twist on cannoli. The filling is super simple to put together, and the chocolate and hazelnuts on the outside of the shells are totally optional.
Ingredient notes
Ricotta- Ricotta cheese is the main filling ingredient in most cannoli. Make sure to strain it overnight to remove any excess liquid.
Mascarpone- I tested the filling recipe further after photographing the cannoli in the post, and concluded it’s even better with half ricotta and half mascarpone cheese. You can use more ricotta instead of mascarpone (as I did in these photos), but the Italian cream cheese provides richness and tanginess that makes the filling just irresistible.
Cocoa- The type of cocoa powder you use will affect the flavor and color of the filling. I think most cocoa powders work great but prefer Dutch process cocoa.
Chocolate- Dipping the shells in chocolate is a nice touch, but this is totally optional. You can also stir chocolate chips into the filling and dip the ends of the cannoli into chocolate chips.
Hazelnuts- Hazelnuts are also optional but do add a nice crunch. To make things simpler, you can dip the ends of the cannoli straight into the hazelnuts.
Vanilla- You can add a tiny dash of vanilla extract, but I find it’s great without it and can be overpowering if you put too much.
Recipe Steps
For the nutella cannoli filling, first strain the ricotta overnight (1). Next simply mix together the ricotta, mascarpone, nutella, cocoa, powdered sugar and salt (2).
Of note, in the photo here I simply whisked together the ingredients which is totally fine. On further trials, however, I realized I prefer the texture of the filling most after mixing it with a food processer. You’ll achieve an extra smooth and creamy filling without any visible ricotta curds.
As far as the cannoli shells go, you can either buy some at your favorite bakery or follow my recipe for cannoli shells here. After the shells are ready, dip the ends into melted chocolate and coat in hazelnuts, as desired.
Before serving, fill cannoli shells using a piping bag or plastic bag with the corner cut off. Make sure not to fill too far in advance, as they will get soggy. Dust with powdered sugar, if desired.
Recipe Tips and FAQs
- Wait until serving to fill the cannoli. Cannoli shells get soggy pretty fast, so I recommend waiting until you plan to serve to fill them.
- To save time, skip the chocolate dip. Instead of dipping the ends of the cannoli in chocolate, you can stir in some chocolate chips into the filling. You can dip the ends of the cannoli into more chocolate chips or chopped hazelnuts.
- Store things properly. Make sure to store any extra shells in an airtight container at room temperature for up to a week. The cannoli filling will stay good in the fridge for at least 3-5 days.
Cannoli can stay out of the fridge for 2 hours. After this time, the risk for bacterial growth is high.
Cannoli are okay in the fridge for 2-3 days, however, if you’re making cannoli at home I advise to wait until the time you’re serving to fill the shells. The cream can be stored in the fridge and the shells can be stored in an airtight container at room temperature.
You can freeze cannoli for up to a few months, but I would not advise it. The shells would get quite soggy. I would suggest freezing cannoli dough to fry at a later time, and waiting until last minute to make the filling.
Related Recipes
- Sicilian Cannoli
- Panettone
- Panettone Bread Pudding
- Italian Knot Cookies
- Cuccidati (Italian Fig Cookies)
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Nutella Cannoli
- Total Time: 30 minutes
- Yield: 2 dozen cannoli 1x
Description
Nutella Cannoli are a fun spin on the classic. The creamy chocolate hazelnut filling will have your guests wanting more.
Ingredients
- 16oz full-fat ricotta cheese
- 16oz mascarpone cheese or more ricotta
- 戮 cup nutella
- 陆 cup powdered sugar
- 录 cup plus 2 tablespoons cocoa powder
- 陆 teaspoon kosher salt (录 tsp fine salt)
- ~20 store-bought or homemade cannoli shells
- 6oz semi-sweet chocolate (optional)
- 1 cup hazelnuts (optional)
- Powdered sugar, for dusting
Instructions
- Strain ricotta: Place ricotta in a fine mesh sieve lined with a piece of cheesecloth. Place over a bowl to catch the liquids. Place a small plate weighted with a can or jar on top. Refrigerate overnight to drain the excess liquid.
- Mix filling: Combine ricotta, mascarpone, nutella, powdered sugar, cocoa and salt in a food processer and blend until smooth and creamy. You can whisk everything together by hand but I find it does not turn out as creamy. Refrigerate until ready to use.
- Toast hazelnuts (optional): Preheat oven to 350F. Place nuts on a sheet tray in the center of the oven. Toast 8 minutes or until golden brown. If your nuts have skins, place nuts in a dishcloth and rub them against eachother to help rub off the skin. Cool. Finely chop by hand or in the food processer.
- Decorate shells (optional): Melt chocolate in the microwave in 15-20 second intervals, stirring as needed. Dip the ends of the cannoli in the chocolate. Immediately dip into the chopped hazelnuts. Place on a parchment lined tray. Transfer to the fridge for 5-10 minutes to help set.
- Fill shells: Wait until close to the time you plan to serve the cannoli to fill them as they will get soggy quickly. Using a piping bag or ziploc bag with the corner snipped off, pipe the filling into the cannoli shells. Start on one end, flip around and fill from the other end. Sprinkle with powdered sugar. Enjoy!
Notes
Check out my other cannoli post for a great cannoli shell recipe, or purchase them from your favorite bakery.
If you鈥檙e skipping the chocolate/hazelnut dip, consider adding chocolate chips to the filling instead. You can also dip the ends of the cannoli in either chocolate chips or chopped hazelnuts.
Do not fill too many cannoli in advance as the shells will get soggy.
Store filling in a container in the fridge for about 3-5 days.
Store cannoli shells in an airtight container at room temperature for up to a week.
Store filled cannoli in the fridge for up to 2 days.
I do not recommend freezing cannoli.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mix
- Cuisine: Italian
Nutrition
- Serving Size: ~3 tablespoons filling
- Calories: 216
- Sugar: 10g
- Sodium: 67mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 43mg
Can鈥檛 wait for a taste of these cannoli鈥檚 on Christmas day! Good job Sabrina.
Can鈥檛 wait to share them 馃檪
These cannoli’s look scrumptious!
Thanks so much, Linda!
Just been back from Sicily and already miss connoli! Wow never thought to make it at home. Yours must be super yummy!
Thank you! You should definitely try to make cannoli! It must have been so nice traveling to Sicily. I would love to go one day 馃檪
Please do!
Oh my, Sabrina! Your cannoli sound heavenly! I have always wanted to try making my own, so I have bookmarked your post for future reference! Thanks so much! 馃榾
Thank you, Julianna 馃檪
Love love love cannoli. You’ve inspired me to give these a try.
That’s great! Thank you, Patricia!
These look really good! I want some! 馃榾
Thanks so much, Jhuls!
This is one of my new favorites. I’m very impressed you created them in your own kitchen. Kudos! ????
Thanks so much!
I really, really want to learn to make these fabulous cannoli desserts! ????
Oh yes yes yes… Look at that. I’ve never had cannoli before but have heard it being said so many times in ‘Everybody loves Raymond’. And this is chocolate stuffed. I want!
Lol! You definitely have to try cannoli!
the best cannoli I’ve ever had!!!
Thanks so much! That’s sweet 馃檪
Looks Sooo lovely! 馃榾
Thank you, Cornelia 馃檪
wow these are so creative and sound absolutely delicious! you can’t go wrong with chocolate & hazelnut!
Thanks so much, Manali!