Nutella Cannoli are a fun spin on the classic. The creamy chocolate hazelnut filling will have your guests wanting more.
- 16oz full-fat ricotta cheese
- 16oz mascarpone cheese or more ricotta
- ¾ cup nutella
- ½ cup powdered sugar
- ¼ cup plus 2 tablespoons cocoa powder
- ½ teaspoon kosher salt (¼ tsp fine salt)
- ~20 store-bought or homemade cannoli shells
- 6oz semi-sweet chocolate (optional)
- 1 cup hazelnuts (optional)
- Powdered sugar, for dusting
- 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!
Check out my other cannoli post for a great cannoli shell recipe, or purchase them from your favorite bakery.
If you’re 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
- 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
Keywords: nutella cannoli, chocolate hazelnut cannoli, nutella cannoli filling, chocolate cannoli filling