Introducing your new favorite cannoli: chocolate hazelnut cannoli. This will be a hit among all of the nutella lovers out there.
- 2 cups ricotta cheese
- 2 oz Perugina’s Luisa 51% Cacao Dark Chocolate Bar, finely chopped
- 10, 6-inch cannoli shells or additional smaller shells*
- ¼ cup heavy cream
- ¾ cup chocolate hazelnut spread, such as Nutella
- ½ tsp vanilla extract
- 1/8 tsp kosher salt or a pinch of fine salt
- 2 Milk Chocolate Baci candies, finely chopped
- 2 Dark Chocolate Baci candies, finely chopped
- 1/3 cup skinned, toasted hazelnuts, chopped
- Powdered sugar, for dusting
- Strain ricotta: Strain ricotta overnight in the fridge to remove excess liquid. Place cheese in a sieve lined with a cheesecloth over a bowl, and cover with plastic wrap.
- Melt chocolate: Create a double-boiler to melt the dark chocolate. Heat 1 inch of water in a small saucepan to a rolling simmer. Using a bowl that will fit over the pan without touching the water, add 1 ½ ounces of chocolate and stir frequently until 70% melted. Remove from heat and stir in remaining ½ ounce of chocolate until all is melted. Continue to stir until chocolate is cooled to room temperature, about 2-3 minutes. This will temper the chocolate.
- Dip shells: Dip cannoli shells on both sides into chocolate to coat ¼ inch of the rim. Allow excess to drip off. Transfer to a baking sheet lined with a silicon mat or parchment paper. Place in fridge until firm.
- Whip cream: Chill the bowl of a standing mixer and whisk attachment in the freezer for about 5 minutes. Add heavy cream to bowl and beat on high speed for about 1-2 minutes or until stiff peaks form. Transfer to a small bowl.
- Make filling: Add ricotta, chocolate hazelnut spread, vanilla and salt to bowl of standing mixer and beat over medium speed until combined, using a paddle attachment. Fold in whipped cream. Stir in chopped Baci candies. Transfer filling to a piping bag fitted with a medium-sized round tip, or create your own piping bag by snipping off the end of a plastic ziplock bag.
- Fill shells & serve: Pipe filling into cannoli shells, working from the center outwards on both sides of the shell. Cover exposed filling with hazelnuts. Dust shells with powdered sugar, and enjoy.
I suggest purchasing the shells from a good-quality bakery rather than a grocery store, if possible. There are also many great recipes online for homemade cannoli shells.
- Category: Dessert
- Method: Mix
- Cuisine: Italian
- Serving Size: 1 cannolo
- Calories: 426
- Sugar: 19g
- Sodium: 204mg
- Fat: 27g
- Saturated Fat: 12g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
Keywords: cannoli, dessert, cream, nutella, chocolate